f\ 


THE  LIBRARY 

OF 

THE  UNIVERSITY 
OF  CALIFORNIA 


THE  GASTRONOMY  COLLECTION  OF 
GEORGE  HOLL 


f 


THE 


NATIONAL  COOK  BOOK, 


BY    A 

• 


LADY    OF    PHILADELPHIA, 

IA* 


\, 
A  PRACTICAL  HOUSEWIFE 


A    LADY    I\    WHOSE    JUDGMENT    WE    HAVE    THE    MOST    UNBOUNDED 

COXFIDEXCE,    PROXOUXCES    THIS    "THE    OXLY  COOKBOOK 

WORTHY  OF  A  HOUSEKEEPER'S  PERUSAL.'"' 

s  Magazine. 


NINTH  EDITION. 


PHILADELPHIA : 

GEORGE  W.  CHILDS,  628  &  G30  CHESTNUT  ST. 
1863. 


Entered  according  to  the  Act  of  Congress,  in  the  year  1850,  by 
ROBERT  E.  PETERSON,  in  the  Clerk's  Office  of  the  District 
Court  of  the  Eastern  District  of  Pennsylvania. 


DEACON  &  PETERSON.  PRINTERS, 
No.  66  S.  Third  Street. 


LFMON  BUTTEK  to  fill  tarts  with  is 
made  of  one  cup  of  white  sugar,  three 
eggs,  butter  the  size  of  half  an  egg, 
toe  juice  and  rind  of  one  Jarge  lemou. 
Put  this,^tfittbeatii}«Bitfwell,  Into  a 
bright  basin  and  set  into  a  pan  of  boil- 
ing water.  Stir  it  constantly  until  it  is 
thick.  Small  cakes  are  nice  it  gpiit  and 
put  togetiier^with  this  jelly.  It  Is  also 
very  nice  as  a  filling  for  a  layer  cake. 


THE  fc  1 

experience,  have  been  placed  before  the  public,  m 
the  hope  that  they  may  prove  useful  to  all  who 
may  consult  them,  and  under  the  conviction  that 
they  will  be  found  truly  practical. 

The  author  has  endeavored  to  draw  them  up  in 
the  most  concise  and  simple  manner  ;  and  has  in 
all  cases  sacrificed  style  to  minute  detail;  not  even 
avoiding  repetition  where  it  might  render  the  di- 
rections more  explicit. 

A  great  defect  in  many  works  of  a  similar  cha- 
racter is,  that  the  cook  is  forced  to  wade  through  a 
formidable  amount  of  reading  before  she  can  learn 
the  process  of  making  a  pudding,  or  discover  the 
different  articles  necessary  to  the  concocting  of  a 
dish. 

Whilst  some  are  so  diffuse,  others  on  the  oppo- 
site extreme,  are  so  brief  in  their  explanations  as 
to  fall  far  short  of  being  understood,  and  conse- 
quently are  ever  liable  to  misconception. 

As  no  utensils  are  requisite  except  those  in  com- 


IV  PREFACE, 

mon  use  in  every  family,  the  difficulty  of  preparing 
the  various  dishes  will  be  greatly  lessened. 

Great  attention  has  been  paid  to  that  department 
of  cookery  exclusively  adapted  to  the  sick  or  con- 
valescent, most  of  the  dishes  having  been  prepared 
according  to  the  directions  of  eminent  physicians 
of  Philadelphia. 

Nearly  all  the  receipts  in  this  book  are  purely 
American ;  the  author  therefore  entertains  a  hope 
that  they  may  meet  the  wants  of  the  community, 
and  the  approbation  of  all  those  who  may  honor 
them  with  a  trial. 

PHILADELPHIA,  MAY,  1850. 


CONTENTS. 


SOUPS. 

Boiled  crabs, 

34 

R    f 

i  ^ 

Soft  crabs, 

34 

/ea?'              ... 

ID 

Boiled  lobster, 

35 

Lobster  salad, 

35 

Chicken,0 

18 

Oyster  omelette, 

36 

Lamb,               ... 

1Q 

Oysier,          ... 

lo 

19 

MEATS. 

Green  (Jam, 
Pea 

19 
19 

Beef,  roast,       ... 
a-la-mode,    - 

37 
38 

JTCrt, 

Succotash,     ... 
Noodles  for,     - 

20 
20 

steaks,     ... 
steak,  fried, 
smothered,    - 

38 
39 
39 

VI  4  FT 

baked  and  Yorkshire 

jt  x.  *n. 
Rock,  boiled, 

21 

pudding,    - 
French  stew,  No.  1, 

39 
40 

fried, 
Cod,  boiled,      - 

22 
22 

No.  2,      - 
Beef  stewed  with  onions, 

41 
41 

cakes, 
Shad,  spiced,     - 

23 
23 

kidney,  stewed, 
fried, 

41 

42 

boiled, 

23 

corned,    ... 

42 

fried,       - 
broiled, 
baked,     - 

24 
24 
24 

Jewish  method  of  pre- 
paring for  salting, 
boiled  corned, 

43 

43 

roasted  on  '»  board, 
potted,  No.  1, 

25 

25 

Boiled  tongue, 
Tripe, 

43 
43 

No.  2, 

26 

Veal,  roast,       ... 

44 

Halibut, 

26 

pie,  plain,    - 

44 

Cat,           - 
Potted  herring,      - 

27 
27 

pot-pie,   - 
til  let  of,  a-la-mode, 

45 
46 

Pickled  oysters, 

28 

fillet  of,  baked, 

46 

Fried  oysters, 

28 

French  stew  of,  - 

47 

Slewed  oysters,  No.  1,     - 

29 

stewed, 

47 

N*>.  2, 

29 

cutlets, 

47 

Scalloped  oysters, 
Oyster  fritters, 

29 
30 

fried  with  tomatoes, 
plain  fried, 

48 
48 

pie, 

30 

spiced, 

48 

Roasted  oysters, 
Ovster  omelette, 

31 
31 

Sweet-breads  fried, 
stewed,    • 

49 

49 

Slewed  clams, 

32 

boiled, 

49 

Clam  fritters,    - 
Fried  clams, 

32 
33 

Calves'  feet  spiced, 
fried,     • 

49 
50 

Terrapins, 

33 

liver  fried, 

50 

VI 


CONTENTS. 


Chitterlings,    or     Calves' 

Chickens,  broiled, 

73 

tripe,     .... 

51 

fried,     - 

74 

Lamb,  roast  leg  of, 

51 

boiled, 

74 

boiled  leg  of, 

52 

stewed, 

75 

stewed  with  onions, 

52 

Brown  fricassee, 

75 

Mutton  dressed  like  veni- 

White fricasseed  chicken, 

76 

son, 

52 

Chicken  salad,  No.  1,    - 

76 

chops, 

52 

No.  2,       - 

77 

chops  with  lemon, 
Pork,  roast, 

53 
53 

VEGETABLES. 

Pig,  roast, 

54 

Potatoes,  boiled,  No.  1,     - 

78 

Pork,  stuffed  leg  of,      - 

55 

No.  2, 

79 

steaks,     ... 

55 

fried,  No.  1,       - 

79 

leg  of,  corned  and 

No.  2,   - 

80 

boiled, 

55 

No.  3,       - 

80 

Spare  rib,      - 
Soused  pig's  feet, 

56 
56 

No.  4,    - 
Sweet  Potatoes,  fried. 

80 
80 

Scrapple,       - 

57 

Potatoes,  roasted, 

81 

Hog's-head  cheese, 

58 

cakes, 

81 

Boiled  ham, 

58 

kale, 

81 

Glazed  ham,     ... 

59 

salad, 

82 

Sausage  meat, 

59 

sausage, 

83 

Venison,  to  roast  a  haunch 

Tomatoes,  stewed,  - 

83 

of,       - 

59 

fried,    - 

83 

steaks, 

60 

baked,      - 

84 

best  way  of  cook- 

scalloped,    • 

84 

ing,     - 

60 

broiled,    - 

84 

Rabbit,  roasted, 

61 

dressed  as  cu- 

pie, baked, 

61 

cumbers, 

85 

pot  -pie, 

62 

fricandeau,  - 

85 

French  stewed, 

63 

Beets,  baked, 

85 

fricaseed, 

63 

Egg-plant,  No.  1, 

86 

smothered, 

64 

No  2,    - 

86 

Pigeons,  roasted, 
stewed, 

64 
64 

No.  3, 

No.  4,      - 

86 
87 

Squab,  broiled, 

65 

No.  5,  -        - 

87 

Pigeon  pie, 

65 

browned, 

88 

Reed  Birds,  stewed,  No.  1, 

65 

Parsnips,    No.  1, 

88 

No.  2, 

66 

No.  2,      - 

88 

roasted, 

67 

No.  3, 

88 

pie, 

67 

No.  4,     - 

89 

fried, 

67 

stewed, 

89 

Turkey,  roasted,  - 

68 

Corn,  boiled  green,  - 

89 

boiled,         -        - 

69 

fritters, 

89 

Duck,  roasted,  No.  1,   - 

69 

oysters, 

90 

No.  2,    K  - 

70 

Hominy,        ... 

90 

Goose,  roasted, 

70 

Sour  krout,       ... 

91 

Giblet  pie,        ... 

71 

boiled,   • 

91 

Chickens,  roasted, 

72 

Cauliflower, 

91 

pie. 

72 

Slaw,  cold, 

92 

pot-pie, 

73               hot,     • 

92 

CONTENTS. 


VII 


Slaw,  French, 

92 

PICKLES. 

Mushrooms, 

93 

Spinach,            ... 

93 

Pickled  peppers, 

109 

as  greens, 

93 

mushrooms,  No  L 

110 

Dandelion,         ... 

94 

No.  2! 

110 

Squashes  or  cymlins.     - 

94 

onions, 

111 

Ochras,     - 

94 

eggs,     ... 

111 

Carrots,          ... 

95 

Chow  chow, 

112 

Turnips,            ... 

95 

Pickled  walnuts,       •! 

112 

Celery  dressed  as  slaw, 
stewed  with  lamb, 

95 
96 

peaches,    • 
beans, 

113 
113 

Asparagus,        ... 

96 

mangoes, 

114 

Salad,  Dutch, 

96 

cucumbers,  - 

115 

corn,      ... 

97 

beets, 

117 

Onions,  boiled, 

97 

cherries, 

117 

Cucumbers,  fried, 

98 

Tomato  catsup,    No.  1, 

117 

Beans,  Lima, 

98 

No.  2,    - 

118 

Windsor  or  horse, 

98 

Mushroom  catsup,    - 

119 

stringed, 

98 

Walnut 

119 

boiled  dried, 

99 

Pickled  nasturtiums, 

119 

Peas,  green,      - 
Salsify  or  oyster-plant,  No.  1, 

99 
100 

tomatoes, 

120 

No.  2, 

100 

PASTRY. 

No.  3, 

100 

No.  4, 

101 

Puff  paste, 

121 

Plain     "... 

122 

SAUCES. 

Common  paste, 

122 

Sauce,  apple, 

101 

Lemon  pudding,  No.  1, 
No.  2,    - 

122 
123 

lemon,  ... 

101    Orange  cheese-cake,     - 

123 

Yorkshire, 

102    Lemon        "        " 

124 

nuns'  butter, 

102    Curd            "        " 

125 

dried  peach, 

102    Cottage       "        « 

125 

cranberry,     - 

103    Indian  florendines. 

126 

•wine, 

103    Rlce             «             -        - 

126 

rich  wine, 

103    Orange  pudding, 

127 

cream, 

104 

Almond       " 

127 

vegetable, 
tomato  mustard, 

104    Cocoa-nut  pudding,  No.  1, 
105                                     No.  2, 

128 
128 

egg, 
drawn  butter,     - 

105    Apple  pudding,         No.  1, 
No.  2, 

129 
130 

onion  sauce, 
mint, 

106    Plain  apple  pudding,  No.  3, 
106  !  Pumpkin          «        No.  1, 

130 
131 

mushroom,    - 

106                                    No.  2, 

131 

parsley,      - 

107    Quince  pudding, 

132 

caper,    - 

107    French  custard  pudding, 

133 

haslet, 
horse-radish, 
French  tomato, 

107     Potato  pudding, 
107    Sweet  potato  pudding   - 
108     Cranberry  tarts, 

133 
134 
134 

oyster, 

108  ,  Rhubarb  tarts,       - 

1-4 

tomato, 

108    Ripe  peach  pie, 

134 

VIII 


CONTENTS. 


Peach  pot-pie, 
Quince  pie, 
Plum  pie,          ... 

135 
135 
135 

German  puffs,            •        « 
Snow  cu.Mard,       •        • 
B  >iied  custard,          • 

158 

159 

159 

Quince  dumplings, 

136 

Baked  pears, 

160 

Peach            "           • 

136 

Stewed  cherries, 

160 

Apple            " 

136 

Baked  apples, 

160 

Cherry  pie,        ... 

137 

Blackberry  mush, 

160 

Rhubarb  pie, 

137 

Rice  dumplings,    - 

161 

Glazed  currants, 

161 

SWEET  DISHES. 

strawberries, 

162 

Slewed  ripe  peaches, 

162 

Guernsey  pudding,  - 

137 

Cold  custard, 

162 

Eve's             "      - 

138 

Apple  cream, 

163 

French           " 

139 

' 

Sago               «       -        - 

139 

TEA  CAKES. 

French  bread  pudding, 

140 

Green  com 

141 

Short  cake,       ... 

163 

Rice  cup 

141 

Muffins, 

164 

Newcastle 

141 

Hard  biscuits, 

164 

Peach  baked 

142 

Yorkshire  biscuits, 

165 

Farmer's  apple 

142 

Potato  rolls, 

165 

Rice                          No.  1, 

143 

Brentford  rolls, 

166 

No.  2, 

143 

French         " 

166 

Boiled  rice          "     - 

144 

Parsnip  cake, 

167 

Rice  pudding,  with  fruit, 

144 

Maryland  biscuits,    • 

167 

Rice  cups,        ... 

144 

Waffles, 

168 

Plum  pudding, 

145 

without  yeast, 

169 

Boiled     "        No.  1, 

145 

Buckwheat  cakes, 

169 

No.  2,    - 

146 

Rye  batter  cakes, 

170 

Indian  boiled  pudding, 

146 

Guernsey  buns, 

170 

baked        " 

147 

Tottenham  muffins, 

171 

Oxford  pudding, 

148 

Crumpets,  or  flannel  cakes, 

171 

College      " 

149 

Scotch  crumpets, 

172 

B  anc  mange, 

150 

Indian  fritters, 

172 

Clear  blanc  mange, 

150 

Indian  slappers, 

173 

Charlotie  de  Russe, 

151 

pone, 

174 

Peach  Charlotte, 

152    Johnny  or  journey  cake,  - 

174 

Savoy        " 

152  !  Indian  light  cake, 

175 

Cherry       " 

153 

muffins,  No.  1, 

175 

Rice  milk, 

153 

No.  2, 

176 

Rice  flummery, 
Apple  floating  island, 
Floating  island, 

154 
154 
155 

meal  breakfast  cakes, 
Milk  biscuits, 
Sally  Lunn,  No.  1, 

176 
177 
178 

Whips, 

155 

No.  2, 

178 

Syllabub, 

156 

Water  toast, 

179 

Vanilla  cup  custard, 

156 

Milk       "                  -        - 

179 

Hasty  pudding,  or  farmer's 

Mush  cakes, 

179 

rice,       - 

156 

Rice  waffles, 

180 

Spanish  fritters,    - 
Apple        "               • 

157 
157 

Buttermilk  cakes, 
Indian  Metland, 

180 
181 

"rr  *• 

Orange 

158 

Cream-of-tartar  cakes, 

181 

CONTENTS. 


CAKES. 

|  Scotch  loaf, 

213 

French  cake, 

213 

fruit  or  plum  cake,  No.  1, 

183  1  Travelers'  biscuit, 

215 

No.  2S 

184  I  Light  sugar  biscuits, 

215 

New  York  plum  cake. 

185    Plain  cup-cake, 

216 

Pound-cake,  No.  1, 

186jApees,            -        - 

217 

No.  2, 
Common  pound-cake,   - 

187    Shrewsbury  cake, 
187  '<  Dover  biscuits, 

2J7 
218 

Cocoa-nut  pound-cake,     - 

188    Washington  cake,  No.  1, 

218 

Indian             "           u 

189 

No.  2, 

219 

Loaf  cake,     - 

189 

Sugar  biscuits, 

220 

Bristol  loaf-cake, 

190 

Indian     "       " 

191 

PRESERVES. 

Almond  cake, 

191 

Sponge     "      No.  1,     - 

192    Calf  's-foot  jelly, 

222 

"      No.  2,        - 

193    Fox-grape      "            - 

222 

"          "      No.  3,     - 

193 

Cranberry     "     No.  1, 

223 

Jumbles,           ... 

194 

«    No.  2,     - 

224 

Spanish  jumbles, 
Plain            «             -        . 

194 
195 

Orange          " 
Strawberry   "            - 

224 
225 

Cocoa-nut    " 

195 

Currant          " 

225 

Ginger  fruit  cake,     - 

196 

Quince                        • 

226 

cup     « 

196 

marmalade, 

2-27 

nuts, 

197 

Peach            "           - 

227 

bread,  No  1,     - 

198    Preserved  pears, 

227 

No.  2, 

198 

quinces, 

228 

Boston  ginger-bread,      - 

198 

pine-apple,  - 

228 

Common    "        " 

199 

peaches, 

229 

Plain          «        « 

199 

fresh  figs, 

230 

Soda  biscuit, 

200 

citron  melon,  - 

230 

Kisses,  or  cream-cakes, 

200 

green-gages, 

231 

Sugar  cake, 

201 

plums, 

232 

Federal  « 

202 

Strawberry  jam, 

232 

White  cup-cake, 
German     "            -        - 

202 
203 

Cherry          "            ... 
Ra-pberry    " 

232 
233 

Seed  cake,        ... 

203 

Blackberry    " 

233 

Currant  cake, 

204 

Green-gage  " 

233 

Rock        "        -        - 

204 

Plum             " 

233 

Election  "             - 

205 

Pine-apple    " 

233 

Devonshire  cakes,    • 

205 

Brandy  grapes, 

233 

Scotch  cake, 

206 

peaches, 

234 

Crullers, 

206 

Dutch  loaf, 

207 

SICK. 

Ilice  cup-cake, 

208 

Cocoa-nut  cakes, 

208 

Sago  milk, 

234 

Spanish  buns, 

209 

Orgeat, 

235 

Buns,             ... 

209 

Stewed  prunes, 

235 

Dough-nuts,      ... 

210 

Cocoa,           ... 

235 

Macaroons, 

211 

Egg  and  wine, 

236 

Lady  cake,       ... 
Composition  cake, 

211 
212 

Sago  pudding,  for  invalids, 
Tapioca  pudding, 

236 
236 

X 


CONTENTS » 


Arrow-root   pudding,   for 

Toast,  water,           • 

253 

invalids,        ... 

236 

Almond   "             • 

253 

Pudding   for   the   conva« 

lescent. 

236 

MISCELLANEOUS. 

Indian  gruel, 

237 

Egg  and  milk, 

237 

Lemon  Syrup,  No.  1, 

254 

Sugared  orange, 

238 

No.  2,    • 

254 

lemons,  No.  1, 

238 

Ginger      "                « 

255 

No.  2,    - 

239 

Brandy  cherries 

255 

Mulled  wine, 

239 

To  preserve  eggs  during 

cider,            •        » 

239 

winter,           ... 

255 

Vegetable  soup,     -        • 

240 

Blackberry  cordial, 

256 

Carrageen,  or  Irish  moss, 

240 

Raspberry  brandy. 

256 

Arrow-root, 

241 

Currant  shrub, 

256 

Micaroni,                           » 

241 

Raspberry  shrub. 

257 

Lemonade,  for  an  invalid, 

241 

Cherry  bounce, 

257 

Oat-meal  gruel, 

242 

Mixture  for  salting  butter, 

257 

Baked  pudding,  for  inva- 

Egg-nog, 

2,>7 

lid^            -        -        - 

242 

Minced  meat, 

258 

Chicken  broth, 

242 

S.mdwiches,               • 

259 

Pap  of  unbolted  flour,  • 

243 

Wine  sangaree, 

259 

grated        "           «• 

243 

Porter       " 

259 

Sweetbreads,  for  invalids, 

243 

Poached  eggs. 

260 

Panada,  No.  1, 

244 

Plain  omelette, 

260 

No.  2,      - 

244 

O  1^ 

Ham         " 

260 

O£1 

Ground  rice,  No.  1,           • 
No.  2, 

34u 

245 

Tomato  "               - 

<0)1 

2  1 

Mustard  whey, 

245 

Browned  flour, 

262 

Wine          «           -        - 

246 

Dried  cherries  for  pies, 

262 

Vinegar      "              - 

246 

apples         " 

263 

Rennet        « 

246 

peaches 

263 

Tamarind    " 

247 

pumpkin      " 

263 

Potato  jelly, 
Port  wine  jelly, 

2J7 
247 

To  prepare  salaeratus, 
Lemonade,        ... 

264 
264 

Tapioca        " 

248 

Punch, 

264 

Hartshorn     "             • 

248 

Macaroni,          - 

265 

Rice              " 

248 

9  IQ 

Indian  mush, 

265 

Jtfiiy  of  gelaHne,       *        * 
S'ippery-elm  tea, 

&K9 

249 

Welsh  rabbit, 

266 

Fi  ax-  seed        " 

250 

M'nt  julep,        ... 

266 

Veal                 " 

250 

Milk  punch, 

2(57 

B-ef                  «          -        • 

250 

Cottage  cheese, 

267 

Essence  of  beef, 

251 

To  prepare  rennet, 

267 

Mutton  tea, 

251 

cure  hams, 

268 

Chicken  " 

251 

prepare  apples  for  pies, 

268 

Gum-arabic  water, 

251 

cure  dried  beef, 

269 

Tamarind 

252 

beef  and  hams, 

260 

Grape 

252 

shrtd, 

270 

Mulled 

25-2 

roast  coffee, 

270 

Apple 

252 

Coffee,                ... 

271 

Barley 

253 

Chocolate, 

271 

CONTENTS, 


XI 


Tea,      -        -        - 
To  make  yeast, 
Potato  yeast, 
Bread, 

Potato  bread, 
Mush  bread, 
Rye        " 
Dyspeptic  bread, 
Fried  » 

Common  mustard, 
Icing  for  cakes,     - 
To  dry  herbs, 
Raspberry  vinegar, 
Celery     '         " 
Pepper  » 

Molasses  candy, 
Gooseberry  pie, 


272 

Ripe  currant  pie,     • 

279 

272 

Green            " 

279 

273 
273 

Apple  butter, 
Jelly  cake,  No.  1, 

279 

280 

274 

No.  2,     - 

281 

275 

Honey  "     No.  1, 

282 

575 

No.  2,     - 

282 

275 

Citron   "... 

283 

275 

Vanilla  kisses, 

28-1 

276 

cake, 

284 

276 

Ginger  pound-cake, 

285 

276 

Currant  biscuits, 

28fi 

277 

Plain  crullers, 

286 

277 

To  make  butter, 

287 

277 

Queen  cake, 

288 

278 

Index, 

291 

278 

TABLE 

OF 

WEIGHTS  AND  MEASURES. 

,; 

FOR  the  convenience  of  those  who  have  no  scales  and  weights, 
(he  following  table  has  been  arranged.     The  measures  correspond 
as  nearly  as  possible  with  the  weight  of  the  different  articles  speci- 
tied.     These  measures  will  answer  for  all  the  plainer  cakes,  &c 
but  greater  accuracy  is  necessary  for  the  richer  kinds. 

AVOIRDUPOIS  is  the  weight  employed  in  this  table. 

Sixteen  ounces       -        -        are        -        -      one  pound. 

Eight  ounces  -        -        are        -        -      half  a  pound. 

Four  ounces  -        -        are        -        -      a  quarter  of  a  pound. 

White  sugar,  (pulverized)  four  gills  and  a  half,      equal  one  pound. 
Light  brown  sugar,  three  half  pints,  equal  one  pound, 

nine  heaping  table  spoonsful,   equal  one  pound. 
Wheat  flour,  one  quart  and  one  table  spoonful,       eqnal  one  pound. 
"          fifteen  heaping  table  spoonsful,  equal  one  pound. 

Ten  eggs,  equal  one  pound. 

Fine  Indian  meal,  one  quart,  equals  one  pound  five  ounces. 

Coarse        "  one  quart,  equals  one  pound  nine  ounces. 

Butter,  one  common  sized  tea-cup     holds  a  quarter  of  a  pound. 
Spices,  (ground)  two  large  table  spoonsful,  equal  one  ounce. 

Nutmegs,  (whole)  seven  common  sized,  equal  one  ounce. 

LIQUID  MEASURE. 

Two  gills  -        -        -        are        ...  half  a  pint. 

Four  gills  .    ,    .       .       are       ...  one  pint. 

Two  pints  ...        are        ...  one  quart. 

Four  quarts         ...        are        ...  one  gallon. 

Six  common  table  spoonsful          ...        equal  one  gill. 
One  wine  glassful  .....        equals  half  a  gill. 

One  common  sized  tumblerful       ...        equals  half  a  pint. 

2  yin 


THE 

NATIONAL  COOK  BOOK. 


SOUPS. 

All  soups  are  better  to  be  made  with  fresh  un- 
cooked meat,  as  that  which  has  been  cooked  once 
has  lost  much  of  its  flavor  and  nearly  all  its  juices. 
It  is  therefore  better  economy  to  hash  or  spice  your 
cold  meat,  and  buy  fresh  for  soup. 

Soup  should  not  boil  very  hard,  as  that  has  a 
tendency  to  toughen  the  meat. 

Fat  meat  is  not  so  proper  nor  healthy  for  soup 
as  the  leaner  parts  of  the  finest  meat.  The  fat 
does  not  impart  much  flavor,  and  is  not  palatable. 

Soup  may  be  kept  till  the  next  day ;  before  it  is 
heated  over  again,  skim  off  the  cake  of  fat  which 
congeals  on  the  top.  It  is  often  preferred  one  day 
old  to  the  day  it  is  cooked. 

BUEF  SOUP. 

1.  Crack  the  bone  of  a  shin  of  beef,  and  put  it 
on  to  boil  in  one  quart  of  water  to  every  pound  of 
meat,  and  a  large  tea  spoonful  of  salt  to  each  quart 
of  water.  Let  it  boil  two  hours,  and  skim  it  well. 
Then  add  four  turnips  pared  and  cut  in  quarters, 


16  THE  NATIONAL  COOK 

four  onions  pared  and  sliced,  two  carrots  scraped 
and  cut  in  slices,  one  root  of  celery  cut  in  small 
pieces,  and  one  bunch  of  sweet  herbs  ;  which  should 
be  washed  and  tied  with  a  thread,  as  they  are  to  be 
taken  out  when  the  soup  is  served.  When  the 
vegetables  are  tender,  take  out  the  meat,  strain  off 
the  soup  and  return  it  to  the  pot  again,  thicken  it 
with  a  little  flour  mixed  with  wateu ;  then  add  some 
parsley  finely  chopped,  with  more  salt  and  pepper 
to  the  taste,  and  some  dumplings,  made  of  a  tea 
spoonful  of  butter  to  two  of  flour,  moistened  with  a 
little  water  or  milk.  Drop  these  dumplings  into- 
the  boiling  soup ;  let  them  boil  five  minutes  and 
serve  them  with  the  soup  in  the  tureen.  Noodles 
may  be  substituted  for  the  dumplings.  For  direc- 
tions for  making  them  see  No  11. 

VEAL    SOUP. 

2.  Take  a  knuckle  of  veal,  put  it  in  a  pot  with 
four  quarts  of  water,  and  add  a  tea  spoonful  of  salt 
to  each  quart.  Pare  and  slice  three  onions,  four 
turnips,  two  carrots,  a  bunch  of  sweet  herbs,  and  a 
small  portion  of  celery.  Let  the  veal  boil  one  hour, 
then  add  the  above  vegetables.  When  they  are 
tender,  strain  the  soup.  Put  it  in  the  pot  it  was 
boiled  in,  thicken  the  soup  with  some  flour  mixed 
smoothly  with  a  little  water,  and  add  a  little  pars- 
ley finely  chopped.  Make  some  dumplings  of  u 
tea  spoonful  of  butter  to  two  of  flour,  and  milk  or 


THE  RATIONAL  COOK  BOOK.  17 

water  enough  to  make  a  very  soft  dough.  Drop 
them  into  the  boiling  soup.  They  should  be  about 
as  large  as  a  hickory-nut,  when  they  are  put  in. 
If  noodles  are  preferred,  they  may  be  put  in  and 
boiled  ten  minutes.  For  directions  for  making  them 
see  No.  11.  Dish  the  meat  with  the  vegetables 
around  it.  Drawn  butter  may  be  served  with  it, 
or  any  other  meat  sauce. 

PEPPER-POT. 

3.  Cut  in  small  pieces  four  pounds  of  tripe, 
put  it  on  to  boil  in  as  much  water  as  will  cover  it, 
allowing  a  tea  spoonful  of  salt  to  every  quart  of 
water.  Let  it  boil  three  hours,  then  have  ready 
four  calves  feet,  which  have  been  dressed  with  the 
skin  on.  Put  them  into  the  pot  with  the  tripe 
and  add  as  much  water  as  will  cover  them;  also 
four  onions  sliced,  and  a  small  bunch  of  sweet  herbs 
chopped  finely.  Half  an  hour  before  the  pepper-pot 
is  done  add  four  potatoes  cut  in  pieces ;  when  these 
are  tender  add  two  ounces  of  butter  rolled  in  flour, 
and  season  the  soup  highly  with  cayenne  pepper. 
Make  some  dumplings  of  flour  and  butter  and  a 
little  water — drop  them  into  the  soup;  when  the 
vegetables  are  sufficiently  soft,  serve  it. 

The  calves  feet  may  be  served  with  or  without 
drawn  butter. 

Any  kind  of  spice  may  be  added.  If  allspice  or 
cloves  are  used,  the  grains  should  be  put  in  whole. 


18  THE  NATIONAL  COOK  BOOK. 

CHICKEN    SOUP. 

4.  Wash  a  fine  large  chicken,  put  it  in  a  pot  and 
cover  it  with  water  with  a  little  salt.     Pick  and 
wash  two  table  spoonsful  of  rice,  a  bunch  of  sweet 
herbs,  washed,  and  tied  with  a  thread,  two  onions, 
and  a  little  celery  cut  fine.     Add  these  to  the  chick- 
en as  soon  as  it  begins  to  boil.     When  the  chicken 
is  tender  add  a  small  bunch  of  parsley  finely  minced ; 
let  it  boil  a  few  minutes  and  then  serve  it.     Season 
with  pepper  and  salt  to  the  taste.     Serve  the  chick- 
en with  drawn  butter.     Some  like  allspice  in  this 
soup.     If  you  should  like  it  add  a  tea  spoonful  of 
the  whole  grains. 

Noodles  or  dumplings  may  be  substituted  in  place 
of  the  rice  To  make  noodles  see  No.  11.  The 
dumplings  are  made  with  a  tea  spoonful  of  butter, 
two  of  flour,  and  water  enough  to  form  a  soft  dough. 
Take  a  tea  spoonful  of  the  dough  and  drop  into  the 
boiling  soup.  Let  them  boil  a  few  minutes. 

Pearl  barley  may  be  used  instead  of  rice. 

LAMB     SOUP. 

5.  Take  a  neck  and  breast  of  lamb,  wash  it,  and 
to  each  pound  of  meat  add  a  quart  of  water,  and  a 
tea  spoonful  of  salt.     Pare  and  slice  two  onions,  two 
carrots,  four  turnips,  two  or  three  potatoes  and  a 
bunch  of  sweet  herbs.     Add  all  these  to  the  meat 
after  it  has  boiled  one  hour.    If  in  the  proper  season 
add  three  or  four  tomatoes  or  half  a  dozen  ochras. 


THE  NATIONAL  COOK  BOOK.  19 

When  the  vegetables  are  done,  take  out  the  meat, 
and  add  some  flour  mixed  to  a  smooth  paste  with  a 
little  water.  Noodles  or  dumplings  may  be  added, 
as  for  beef  soup.  Some  thicken  lamb  soup  with  a 
little  rice  put  in  the  pot  with  the  lamb. 

OYSTER  SOUP. 

6.  Take  one  hundred  oysters  out  of  the  liquor. 
To  half  of  the  liquor  add  an  equal  quantity  of  water. 
Boil  it  with  one  tea  spoonful  of  crushed  allspice,  a 
little  mace,  some  cayenne  pepper  and  salt.     Let  it 
boil  twenty  minutes,  then  strain  it,  put  it  back  in  the 
stew  pan  and  add  the  oysters.     As  soon  as  it  be- 
gins to  boil,  add  a  tea  cupful  of  cream,  and  a  little 
grated  cracker  rubbed  in  one  ounce  of  butter.    As 
soon  as  the  oysters  are  plump,  serve  them. 

CLAM  SOUP. 

7.  Wash  the  shells  of  the  clams  and  put  them 
in  a  pot  without  any  water.     Cover  the  pot  close- 
ly  to  keep  in  the  steam ;   as  soon  as  the  clams 
are  opened  which  will  be  in  a  few  minutes,  take 
them  out  of  the  shells  and  proceed  as  directed  for 
oyster  soup. 

GREEN  CORN  SOUP. 

8.  Put  on  a  knuckle  of  veal  to  boil  in  three 
quarts  of  water,  and  three  tea  spoonsful  of  salt. 
Cut  the  corn  off  of  one  dozen  ears,  and  put  it 


20  THE  NATIONAL  COOK  BOOK. 

on  to  boil  with  the  veal.  When  the  veal  is 
tender  the  soup  is  done.  Then  roll  an  ounce  of 
butter  in  flour  and  add  to  it  before  it  is  served.  If 
the  fire  has  been  very  hot  and  the  water  has  boiled 
away  too  much,  a  little  more  may  be  added. 

PEA  SOUP. 

9.  This  is  made  in  the  same  manner  as  the  green 
corn  soup,  only  the  peas  must  not  be  put  in  till 
about  half  an  hour  before  the  meat  is  done.     A 
quart  of  peas  will  be  requisite  to  make  a  dish  of 
soup. 

SUCCOTASH. 

10.  One  quart  of  green  corn  cut  off  the  cob, 
one  quart  of  lima  beans,  and  two  pounds  of  pickled 
pork.     If  the  pork  should  be  very  salt,  soak  it  an 
hour  before  it  is  put  on  to  boil.     Put  the  pork  on 
to  boil  and  let  it  be  about  half  cooked  before  the 
vegetables  are  put  in.    Then  put  in  the  corn  (which 
must  be  cut  off  the  cob)  and  the  beans ;  let  them 
boil  till  they  are  tender.     Take  all  up,  put   the 
meat  on  a  dish  and  the  vegetables  in  a  tureen.     It 
should  be  a  very  thick  soup  when  done. 

TO  MAKE  NOODLES  FOR  SOUP. 

11.  Beat  up  an  egg  and  to  it  add  as  much  flour 
as  will  make  a  very  stiff  dough.     Roll  it  out  in  a 
thin  sheet,  flour  it,  and  roll  it  up  closely,  as  you 


THE  NATIONAL  COOK  BOOK.  21 

would  do  a  sheet  of  paper.  Then  with  a  sharp  knife 
cut  it  in  shavings  about  like  cabbage  for  slaw ;  flour 
these  cuttings  to  prevent  them  from  adhering  to 
each  other,  and  add  them  to  your  soup  whilst  it  13 
boiling.  Let  them  boil  ten  minutes. 

FISH. 

Fish  should  always  be  perfectly  fresh  when 
cooked.  To  select  fresh  ones  observe  the  eyes;  if 
they  have  a  bright  life-like  appearance  the  fish  is 
fresh ;  if,  on  the  contrary,  the  eyes  are  sunken  and 
dark  colored,  and  have  lost  their  brilliancy,  they 
are  certainly  stale.  Some  judge  by  the  redness  of 
the  gills,  but  they  are  sometimes  colored  to  deceive 
customers. 

Crabs  should  be  of  a  dark  green  color,  and  when 
fresh  from  the  water  are  always  very  lively,  the 
same  remarks  hold  good  with  regard  to  lobsters. 
If  the  tail  of  the  lobster  will  return  to  its  former 
position  when  pulled  out,  the  lobster  is  fresh. 

Never  buy  a  clam  or  oyster  if  the  shells  are 
parted.  If  the  valves  are  tightly  closed  the  oyster 
is  fresh. 

BOILED    ROCK. 

12.  Scale  a  rock,  take  out  the  eyes  and  gills, 
draw  it  and  wash  it  well.  Flour  a  cloth,  wrap  the 
fish  in  it,  and  boil  it  in  plenty  of  water  strongly 
salted.  A  common  sized  fish  requires  about  half 


THE  NATIONAL  COOK  BOOK. 

a  large  tea  cupful  of  salt.  Place  your  fish  kettle 
over  a  strong  fire,  and  when  the  water  boils  put  in 
the  fish.  Let  it  boil  hard  twenty  minutes.  Take 
it  out  of  the  cloth  carefully,  place  it  on  your  fish 
dish  and  send  it  to  the  table.  Have  egg  sauce  in  a 
sauce  boat.  Mashed  potatoes  are  an  accompani- 
ment to  boiled  fish.  Garnish  the  dish  with  green, 
parsley. 

If  any  of  the  boiled  fish  should  be  left  from  din- 
ner it  may  be  spiced  as  shad,  and  makes  an  excel- 
lent relish  for  breakfast  or  tea. 


PRIED  ROCK. 

13.  Clean  and  score  your  fish ;  wash  and  wipe 
them  dry ;  season  well  with  cayenne  pepper  and 
salt.    Let  them  stand  at  least  one  hour  before  they 
are  cooked,  that  the  seasoning  may  have  time  to 
penetrate  them.     Have  ready  a  pan  of  hot  lard, 
dredge  flour  over  your  fish,  put  them  in  the  pan 
and  fry  them  slowly,  that  they  may  be  done  through. 
They  should  be  of  a  handsome  brown  on  both  sides. 

All  pan  fish  are  fried  in  the  same  way. 

BOILED  COD. 

14.  Soak  a  dried  cod  for  three  hours  in  cold 
water ;  scrape  and  wash  it  very  clean ;  then  put  it 
on  to  boil  in  as  much  cold  water  as  will  cover  it. 
Let  it  boil  half  an  hour.     Drain  it  on  your  fish  dish, 


THE  NATIONAL  COOK  BOOK.  23 

and  serve  it  with  mashed  potatoes,  drawn  butter, 
or  egg  sauce,  and  eggs  boiled  hard. 

The  castor  should  contain  cayenne  pepper,  mus- 
tard, sweet  oil,  pepper,  vinegar,  and  catsup. 

COD  FISH  CAKSS. 

15.  Boil  a  piece  of  salt  cod ;  take  out  all  the 
bones,  and  mash  with  it  equal  quantities  of  mashed 
potatoes.  Season  it  with  pepper  and  salt  to  your 
taste ;  then  add  as  much  beaten  egg  as  will  form 
it  into  a  paste.  Make  it  out  into  thin  cakes,  flour 
them  and  fry  them  of  a  light  brown. 

SPICED  SHAD. 
16.     One  large  shad. 
Two  table  spoonsful  of  salt. 
Three  tea  spoonsful  of  cayenne  pepper. 
Two  table  spoonsful  of  whole  allspice. 
As  much  vinegar  as  will  cover  it. 

Split  the  shad  open,  rub  over  it  two  table  spoons- 
ful of  salt,  and  let  it  stand  several  hours.  Have 
ready  a  pot  with  boiling  water  in  it  sufficient  to 
cover  the  shad,  allowing  a  tea  spoonful  of  salt  to 
every  quart  of  water.  Boil  it  twenty  minutes. 
Take  it  out  of  the  water,  drain  it,  bruise  your  all- 
spice just  so  as  to  crack  the  grains.  Sprinkle  over 
your  shad  the  allspice  and  pepper,  and  cover  it 
with  cold  vinegar. 


24  THE  NATIONAL  COOK  BOOK. 

BOILED  SHAD. 

17.  Clean  your  shad,  wash  it  and  wipe  it,  flour 
it  well,  wrap  it  in  a  cloth,  and  put  it  into  a  large 
vessel  of  boiling  water  with  a  great  deal  of  salt. 
It  will  require  about  twenty  minutes  to  cook  it. 
Serve  it  with  egg  sauce,  or  rich  drawn  butter. 

FRIED  SHAD. 

18.  Cut  your  shad  in  half,  wash  it  and  wipe  it 
dry,  score  it  and  season  with  cayenne  pepper  and 
salt,  dredge  flour  over  it,  and   fry  it  in  hot  lard. 
When  done,  put  the  two  halves  together,  that  it 
may  assume  the  appearance  of  a  whole  fish. 

BROILED  SHAD. 

19.  Split  your  shad  down  the  back,  wash  it 
and  season  it  well  writh  salt.     Have  your  gridiron 
heated,  grease  the  bars,  put  on  the  shad  and  broil 
it  slowly  till  quite  done.     It  should  be  of  a  fine 
brown  on  both  sides.     If  designed  for  the  dinner 
table,  after  having  basted  it  well  with  butter  on 
both  sides,  fold  it  over,  that  it  may  assume  its  ori- 
ginal form,  and  serve  it. 

BAKED  SHAD. 

20.  Open  your  shad  by  cutting  it  down  the 
back,  wash  it  well  and  wipe  it  dry,  score  it  and 
season  it  with  cayenne  pepper  and  salt ;  put  it  in  a 
pan  with  two  ounces  of  butter  cut  in  small  pieces, 


THE  NATIONAL  COOK  BOOK.  25 

put  a  few  pieces  of  butter  in  the  bottom  of  the  pan 
and  the  remainder  on  the  shad,  add  two  table 
spoonsful  of  water.  Place  it  in  a  very  moderate 
oven  and  let  it  stand  three  or  four  hours, 

SHAD  ROASTED  ON  A  BOARD. 

21.  Take  a  piece  of  clean  oak  board   about 
three  inches  thick,  and  two  feet  square,  stand  it 
before  the  fire  till  the  board  is  very  hot,  indeed  al- 
most charred*     Have  your  shad  split  down   the 
back,  cleaned,  washed,   wiped  dry,  and  seasoned 
with  salt ;  fasten  it  to  the  hot  board  with  a  few  small 
nails;  the  skin  side  should  be  next  the  board, place 
the  board  before  the  fire  with  the  head  part  down ; 
as  soon  as  the  juices  begin  to  run,  turn  it  with  the 
tail  down ;  it  should  be  turned  frequently  in  order 
to  retain  the  juices.     When  done  butter  it  and  serve 
it  hot.     Send  it  to  the  table  on  the  board. 

This  is  the  receipt  for  baking  shad  at  the  Phila- 
delphia «  fish  house." 

POTTED  SHAD,  No.  1. 

22.  Cut  a  shad  in  six  or  eight  pieces,  wash  and 
wipe  it  dry.     Mix  one  dessert  spoonful  of  ground 
allspice,  half  a  table  spoonful  of  black  pepper,  and 
half  a  table  spoonful  of  salt — sprinkle  a  portion  of 
this  seasoning  over  each  piece  of  shad.     Put  them 
into  a  stone  jar  with  enough  good  cider  vinegar  to 
cover  them ;   cover  the  jar  with  a  clean  cloth,  and 

3 


26  THE  NATIONAL  COOK  BOOK. 

over  this  tie  closely  several  thicknesses  of  browrt 
paper  to  keep  in  the  steam ;  set  it  in  a  moderate 
oven  and  let  it  remain  twelve  hours. 

This  is  very  good,  but  the  fish  is  dark  colored. 
When  potted  according  to  No.  2,  it  retains  its 
whiteness. 

POTTED  SHAD,  No.  2. 

23.  Cut  a  shad  in  about  half  a  dozen  pieces^ 
wash  it  and  wipe  it  dry.     Mix  together  two  table 
spoonsful  of  whole  allspice  and  one  table  spoonful 
of  whole  black  pepper ;  put  one  table  spoonful  and 
a  half  of  salt  over  the  shad  the  evening  before  it  is 
to  be  potted,  the  next  morning  sprinkle  over  it  a 
half  a  tea  spoonful  of  cayenne  pepper.     Place  the 
shad  in  a  stone  jar,  and  over  each   layer  throw  a 
portion  of  the  grains  of  pepper  and  allspice,  cover 
it  with  vinegar  and  set  it  in  a  moderate  oven  for 
twelve  hours. 

HALIBUT. 

24.  Cut  it  in  slices  about  a  quarter  of  an  inch 
thick  ;  wash  and  .dry  them,  season  with  cayenne  pep- 
per and  salt ;  have  ready  a  pan  of  hot  lard  and  fry 
your  fish  in  it  till  of  a  delicate  brown  on  both  sides. 

Some  dip  the  cutlets  in  beaten  egg  and  then  in 
bread  crumbs  and  fry  it.  When  done  in  this  man- 
ner it  should  be  cut  rather  thinner  than  according 
to  the  first  method. 


THE  NATIONAL  COOK  BOOK.  27 

Or,  heat  your  gridiron,  grease  the  bars,  season 
your  fish  with  cayenne  pepper  and  salt,  and  broil  it 
till  of  a  fine  brown  color.  Lay  it  on  a  dish  and 
butter  it. 

CAT  FISH. 

25.  Cut  each  fish  in  two  parts,  down  the  back 
and  stomach ;  take  out  the  upper  part  of  the  back 
bone  next  the  head ;  wash  and  wipe  them  dry,  sea- 
son with  cayenne  pepper  and  salt,  and  dredge  flour 
over  them ;  fry  them  in  hot  lard  of  a  nice  light 
brown. 

Some  dress  them  like  oysters;  they  are  then  dip- 
ped in  beaten  egg  and  bread  crumbs  and  fried  in 
hot  lard.  They  are  very  nice  dipped  in  beaten 
egg,  without  the  crumbs,  and  fried. 

POTTED  HERRING. 

26.  Clean  your  herring,  wash  them  well  and 
wipe  them  dry ;   then   rub  each  one  with  salt  and 
cayenne  pepper;  place  in  your  jar  a  layer  of  her- 
ring, then  some  grains,  of  allspice,  half  a  dozen 
cloves,  and  twro  or  three  blades  of  mace ;  then  put 
in  another  layer  of  herring,  and  so  on  till  all  are 
in  ;  cover  the  herring  with  cold  vinegar,  tie  up  the 
jar  closely  with  several  thicknesses  of  paper,  and 
set  it  in  the  oven  after  the  bread  has  been  drawn 
out ;  let  it  remain  there  all  night.     As  soon  as  they 
become  cold  they  will  be  fit  for  use, 


28  THE  NATIONAL  COOK  BOOK. 

SHELL  FISH. 

PICKLED  OYSTERS, 

27.  Take   one   hundred   oysters   out   of  their 
liquor,  and   add  to  them  as  much  water  as  there 
was  liquor.     Put  them  over  the  fire,  with  salt  to 
the  taste,  skim  them,  and  as  soon  as  they  boil  take 
them  off.     Have  ready  in  a  pan  one  gill  of  vinegar, 
one  table  spoonful  of  allspice,  one  table  spoonful  of 
pepper  grains,  a  little  cayenne  pepper  and  mace, 
half  a  gill  of  pepper  vinegar  and  half  a  gill  of  com- 
mon vinegar.     They  should  be   pickled  the  day 
before  they  are  to  be  eaten.     After  standing  a  few 
hours,  if  a  scum  should  have  risen  on  them,  take 
out  the  oysters  and  strain  the  liquor.     About  six 
hours  before  they  are  to  be  served,  slice  a  lemon 
and  add  to  them 

FRIED  OYSTERS. 

28.  Select  the  largest  oysters  for  frying.    Take 
them  out  of  their  liquor  with  a  fork,  and  endeavor 
in  doing  so,  to  rinse  off  all  the  particles  of  shell 
which  may  adhere  to  them.     Dry  them  between 
napkins ;  have  ready  some  grated  cracker,  seasoned 
with  cayenne  pepper  and  salt.     Beat  the   yelks 
only  of  some  eggs,  and  to  each  egg  add  half  a  table 
spoonful  of  thick  cream.     Dip   the   oysters,  one 
at  a  time,  first  in  the  egg  then   in   the  cracker 
crumbs,  and  fry  them  in  plenty  of  hot  butter,  or 


THE  NATIONAL  COOK  BOOK.  29 

butter  and  lard   mixed,   till   they   are    of  a  light 
brown  on  both  sides.     Serve  them  hot. 

STEWED  OYSTERS,  No.  1. 

29.  Take    one  hundred  large   oysters,  add  to 
them  a  quarter  of  a  pound  of  butter,  with  salt,  black 
and  red  pepper  to  the  taste.     Stew  as  fast  as  pos- 
sible for  three  minutes.     Serve  them  hot. 

STEWED  OYSTERS,  No.  2. 

30.  Rinse   one  hundred   oysters,  and  put  them 
in   a  stew  pan  with  the  water  which  adheres  to 
them ;  season  them  with  salt  and  cayenne  pepper, 
and  a  very  little  mace.     As  soon  as  they  begin  to 
boil  pour  in  half  a  pint  of  cream,  and  stir  in  half 
an  ounce  of  butter  rolled  in  a  little  grated  cracker. 
Let  them  boil  once  and  serve  them  hot. 

SCALLOPED  OYSTERS. 

31.  Drain  your  oysters,  and  season  them  with 
salt  and  cayenne  pepper ;  crumb  some  stale  bread, 
and  season  it  with  salt  and  pepper.     To  each  gill 
of  the    bread  crumbs  add   one  hard   boiled  egg, 
finely  chopped  ;  butter  a  deep  dish,  strew  in  a  layer 
of  egg  and  crumbs,  then  a   layer  of  the  oysters, 
with  some  lumps   of  butter  on   them,  then  more 
crumbs,  and  so  on  till  all  are  in.     Put  a  cover  of 
crumbs  on  the  top.     Bake  this  in  a  tolerably  quick 
oven  and  serve  it  hot. 

3* 


30  THE  NATIONAL  COOK  BOOK. 

OYSTER  FRITTERS. 

32.  Drain  the  oysters  and  wipe  them  dry  ;  sea- 
son them  with  salt,  if  they  are  not  salt  enough ; 
make  a  batter  in  the  proportion  of  a  pint  of  milk 
to  three  eggs,  and  flour  to  thicken  it;  beat  the 
yelks  till  they  are  very  thick,  stir  in  the  milk  and 
as  much  flour  as  will  make  a  batter,  but  not  a  very 
thick  one  ;  add  a  pinch  of  salt,  beat  the  whole  very 
hard,  whisk  the  whites  to  a  stiff  dry  froth  and  stir 
them  in  gently  at  the  last.     Put  a  small  spoonful 
of  the  batter  in  a  pan  of  boiling  lard,  then  lay  an 
oyster  on  the  top,  and  over  this  put  a  little  more 
batter ;  when  they  are  brown  on  both  sides,  put 
them  on  a  dish  and  send  them  to  the  table  hot. 

OYSTER  PIE. 

33.  Take  one  hundred  oysters  out  of  their  li- 
quor, one  at  a  time,  so  as  to  free  them  from  any 
portions  of  the  shell  which  might  adhere  to  them. 
Drain  and  place  them  between  clean  napkins  in 
order  to  dry  them  perfectly  ;  pour  off  half  the  liquor 
into  a  stew-pan,  salt  it  to  your  taste,  stir  in  one 
gill  of  cream,  one  ounce  and  a  half  of  butter  rolled 
in  grated  cracker,  and  a  little  cayenne  pepper ;  boil 
two  eggs  hard,  chop  them  up,  and  mix  them  with 
as  many  bread  crumbs  as  will  cover  the  top  of  your 
pie ;  season  the  bread  and  egg  with  cayenne  pep- 
per and  salt,  make  a  rich  paste,  line  the  sides  of 


THE  NATIONAL  COOK  BOOK.  31 

your  pie  dish,  put  in  the  oysters,  pour  the  hot  li- 
quor over  them,  strew  the  bread  crumbs  on  the 
top,  cover  the  whole  with  a  lid  of  paste,  cut  an 
opening  in  the  centre  of  the  top  crust,  and  ornament 
it  with  flowers  or  leaves  made  of  the  paste,  bake  it 
and  serve  it  hot.  As  soon  as  the  crust  is  done  take 
the  pie  out  of  the  oven. 

ROASTED  OYSTERS. 

34.  Wash  the  shells  perfectly  clean,  put  them 
in  pans  and  set  them  in  the  oven,  or  place  them  in 
rows  on  the  top  of  your  kitchen  range.  Those 
who  live  in  the  country,  and  have  large  wood  fires, 
may  roast  them  nicely  on  their  hot  hearth  stone. 
Take  them  up  as  soon  as  the  shells  begin  to  open, 
before  the  liquor  is  lost ;  have  ready  a  hot  vegeta- 
ble dish,  take  out  the  oysters  and  serve  imme- 
diately. Or,  the  upper  shell  may  be  taken  off,  and 
the  oysters  placed  on  broad  dishes  in  the  other 
shell.  The  dishes  must  be  well  heated  as  the  oys- 
ters should  be  eaten  hot. 

Each  person  dresses  his  oysters  on  his  plate. 

OYSTER  OMELETTE. 

35.     Eight  oysters  chopped  fine, 

Six  eggs, 

A  wine  glassful  of  flour, 

A  little  milk, 

Pepper  and  salt  to  the  taste. 


32  THE  NATIONAL  COOK  BOOK. 

Beat  the  eggs  very  light,  add  the  oysters  and  the 
flour,  which  must  be  mixed  to  a  paste  with  a  little 
milk ;  pepper  and  salt  to  the  taste.  Fry  it  in  hot 
butter,  but  do  not  turn  it ;  as  soon  as  it  is  done 
slip  it  on  a  dish  and  serve  it  hot. 

The  above  is  the  usual  mode  of  preparing  oyster 
omelette ;  but  the  better  way  is  to  put  your  oysters 
in  a  stew  pan,  set  them- over  the  fire,  and  the  mo- 
ment they  begin  to  boil  take  them  out,  drain  them 
and  dry  them  in  a  napkin.  They  are  not  so  wa- 
tery when  prepared  in  this  manner,  and  conse- 
quently will  not  dilute  the  beaten  egg  as  much  as 
the  former  mode.  When  they  are  cold  mince  them 
and  proceed  as  above. 

STEWED  CLAMS. 

36.  Wash  the  clams,  put  them  in  a  pot  and 
cover  them  closely ;  set  them  near  the  fire,  and  as 
soon  as  they  begin  to  open  take  them  out   of  the 
shell ;  drain  them,  and.  to  a  pint  of  clams  add  half  a 
pint  of  water,  one  ounce  of  butter  rolled  in  flour, 
cayenne  pepper  and  salt  to  the  taste  ;  let  them  stew 
ten  minutes.    ^Just  before  they  are  to  be  dished 
add  one  gill  of  cream. 

CLAM  FRITTERS, 

37.  Wash  your  clam  shells,  put  them  in  a  pot 
with  the  water  only  which  adheres  to  them,  cover 
the  pot  closely,  and  as  soon  as  they  open  take  them 


THE  NATIONAL  COOK  BOOK.  33 

cat  of  the  shell.  Take  out  the  hard  part  and  cut 
the  remainder  in  half,  and  season  them  with  pepper 
and  salt ;  beat  the  yelks  of  four  eggs  very  light,  add 
to  them  a  pint  of  milk,  a  little  salt,  and  flour 
enough  to  form  a  batter;  whisk  the  whites  very 
dry  and  add  them  at  the  last.  Have  ready  a  pan 
of  hot  lard,  put  in  a  spoonful  of  the  batter,  lay  on 
the  top  two  or  three  pieces  of  the  clams,  then  cover 
them  with  a  little  more  of  the  batter.  Fry  them 
on  both  sides  and  serve  them  hot. 

The  small  sand  clams  are  the  best  kind. 

FRIED  CLAMS. 

38.  .  Wash  your  clams  before  they  are  opened ; 
place  them  in  a  vessel  without  any  water.     Cover 
the  vessel  closely  and  as  soon  as  they  open  their 
mouths  take  them  out  of  the  shell.     Dry  them  in 
a  napkin,  season  them  with  cayenne  pepper  and 
salt  if  necessary,  and  fry  them  in  butter.     Or,  they 
may  be  fried  in  egg  and  bread  crumbs  as  oysters. 

TERRAPINS. 

39.  Put  the  terrapins  on  in  boiling  water  and 
let  them  boil  ten  minutes,  take  them  out  and  with 
a  coarse  cloth  rub  all  the  skin  off  the  head,  neck, 
and  claws,  also  the  thin  shell  that  may  come  loose. 
Then  boil  them  in  clean  water,  with  a  little  salt  in 
it,  until  the  claws  are  perfectly  soft.     The  time  of 
boiling  depends  very  much  on  the  age  of  the  terra- 


34 


THE  NATIONAL  COOK  BOOK. 


pin  ;  some  take  three  hours.  When  they  are  soft, 
open  them  carefully,  take  out  the  sand  bag,  the 
spongy  part,  and  the  gall,  which  you  must  not 
break.  Cut  all  the  remainder  of  the  terrapin  in 
small  pieces,  put  them  in  a  stew  pan,  and  to  each 
large  terrapin  take  a  quarter  of  a  pound  of  butter, 
one  wine  glass  of  Sherry  or  Madeira  wine,  salt, 
black  and  red  pepper,  and  mustard,  to  suit  the  taste, 
also  to  each  terrapin,  the  yelks  of  two  hard  boiled 
eggs,  mashed  to  a  paste,  with  a  little  butter.  Mix 
the  whole  together,  and  stew  fifteen  minutes.  Send 
them  to  the  table  hot. 

BOILED  GRABS. 

40.  Have  a  large  pot  of  water  strongly  salted, 
let  it  boil  hard,  put  in  your  crabs  and  boil  them  for 
twenty  minutes.     If  the  water  should  cease  boiling 
the  crabs  will  be  watery.     Take  them  out,  break 
off  the  claws,  wipe  the  shells  very  clean,  also  the 
large  claws 

When  cold,  place  them  on  a  dish  with  the  large 
claws  around  it.  The  claws  should  be  cracked  be- 
fore they  are  sent  to  the  table.  The  small  ones  are 
not  generally  eaten. 

SOFT  CRABS. 

41.  Prepare  your  crabs  by  removing  the  spongy 
part,  and  sand  bag.     WTipe  them  very  clean  and 
fry  them  in  some  hot  lard  and  butter  mixed.  When 


THE  NATIONAL  COOK  BOOK.  35 

the}7  are  a  fine  yellow  brown  on  both  sides,  place 
them  on  a  dish  and  send  them  to  the  table  hot. 

BOILED  LOBSTER. 

42.  Lobsters,  as  well  as  crabs,  should  be  boiled 
in  strong  salt  and  water.  Have  your  pot  of  water 
boiling  hard,  put  in  your  lobsters  and  boil  them  for 
half  an  hour,  or  if  they  are  very  large,  a  little  lon- 
ger. Take  them  out  of  the  pot  and  when  they 
have  drained,  open  them,  extract  the  meat  care- 
fully, and  send  it  to  the  table  cold. 

Lobster  is  usually  dressed  at  the  table  with  mus- 
tard, hard  boiled  eggs,  cayenne  pepper,  salt,  vine- 
gar and  oil. 

LOBSTER  SALAD. 

43.     One  large  lobster. 

Three  table  spoonsful  of  French  mustard,  or, 

Two  dessert  spoonsful  of  common  mixed  mus- 
tard. 

One  gill  and  a  half  of  vinegar. 

One  gill  and  a  half  of  sweet  oil. 

The  yelks  of  five  hard  boiled  eggs. 

Salt  to  the  taste. 

A  small  tea  spoonful  of  cayenne  pepper. 

The  inside  leaves  of  two  heads  of  cabbage 
lettuce. 

Cut  the  meat  and  lettuce  in  small  pieces.  Boil 
the  eggs  hard,  mash  the  yelks  with  a  wooden  or 


86  tufc  NATIONAL  COOK  BOOK. 


silver  spoon,  and  oil  enough  to  make  them  to  a 
smooth  paste,  then  add  the  vinegar,  mustard,  pep- 
per, and  salt  to  the  taste.  Mix  this  dressing  tho- 
roughly with  the  lobster  and  lettuce,  and  serve  it 
'before  the  salad  becomes  wilted* 

OYSTER  OMELETTE, 

44.  Beat  four  eggs  Very  light.  Cut  the  hard 
part  out  of  eight  or  a  dozen  oysters,  according  to 
their  size*,  wipe  them  dry,  and  cut  them  up  in  small 
pieces,  stir  them  into  the  beaten  egg  and  fry  them 
in  hot  butter.  When  the  under  side  is  brown, 
sprinkle  a  little  salt  and  pepper  over  the  top,  and 
fold  one  half  over  the  other. 

Never  turn  an  omelette,  as  it  makes  it  heavy. 

MEATS. 

The  finest  grained  beef  is  the  best,  the  flesh  is 
of  a  fine  red,  and  the  fat  a  light  cream  color>  but 
not  yellow;  the  fat,  too,  is  solid  and  firm.  The 
lean  of  mutton  should  be  of  a  red  color,  and  the 
fat  white.  The  lean  of  veal  should  be  of  a  light 
color  and  the  fat  white.  The  skin  of  pork  should 
be  of  a  light  color,  and  if  young  it  is  tender.  The 
fat  should  appear  firm.  A  tender  goose  is  known 
by  taking  hold  of  the  wing  and  raising  it  ;  if  the 
skin  tears  easily,  the  goose  is  tender,  or  if  you  can 
readily  insert  the  head  of  a  pin  into  the  flesh,  it  is 


THE  NATIONAL  COOK  BOOK*  3? 

young.  The  same  remarks  will  bold  good  with 
regard  to  ducks.  Young  chickens  may  be  known 
by  pressing  the  lower  end  of  the  breast  bone ;  if  it 
yields  readily  to  the  pressure  they  are  not  old,  for 
in  all  animals  the  bones  are  cartilaginous  when 
young*  The  breast  should  be  broad  and  plump  in 
all  kinds  of  poultry,  the  feet  pliable,  and  the  toes 
easily  broken  when  bent  back* 

ROAST  BEEP. 

45.     The  nicest  piece  for  roasting  is  the  rib. 

Two  ribs  of  fine  beef  is  a  piece  large  enough  for 
a  family  of  eight  or  ten,  The  lean  of  beef  should 
always  appear  of  a  bright  red  before  it  is  cooked, 
and  the  fat  of  a  very  light  cream  color. 

Season  the  beef  with  salt,  and  place  it  in  a  roaster 
before  a  clear  bright  fire.  Do  not  set  it  too  close 
at  first.  As  to  the  time  of  roasting,  that  must  be 
left  to  the  judgment  of  the  cook  and  the  taste  of 
those  who  are  to  eat  it.  If  it  is  preferred  quite 
rare  an  hour  and  a  half  or  two  hours  will  cook  two 
large  ribs  sufficiently,  but  if  it  is  to  be  better  done, 
it  must  be  cooked  a  proportionably  longer  time. 
Whilst  the  beef  is  roasting,  baste  it  frequently  with 
its  own  gravy.  When  nearly  done,  dredge  flour 
lightly  over  it  so  as  to  brown  it.  When  the  meat 
is  taken  out,  skim  off  the  fat  on  the  top  of  the 
gravy,  and  pour  the  remainder  in  a  pan,  add  a  little 
flour,  with  salt  to  the  taste,  and  some  water,  give 
4 


38  THE  NATIONAL  COOK  BOOK* 

it  one  boil,  and  serve  it  in  a  small  tureen  or  gravy 
boat. 

In  cold  weather  the  plates  should  be  warmed 
just  before  the  dinner  is  served.  Or,  a  small  chafing 
dish  placed  under  each  plate* 

BEEF  A-LA-MODE. 

46.  A  round  of  beef  is  the  best  for  this  purpose. 
With  a  sharp  knife  cut  incisions  in  the  meat  about 
an  inch  apart,  and  within  one  inch  of  the  opposite 
side,  season  it  with  pepper  and  salt  according  to 
the  size  of  the  piece  of  meat. 

Make  a  dressing  of  butter,  onion,  and  bread 
crumbs,  in  the  proportion  of  a  pint  of  crumbs,  one 
small  onion  finely  chopped,  and  an  ounce  of  butter, 
with  pepper  and  salt  to  the  taste,  fill  the  incisions 
with  the  dressing,  put  the  meat  in  a  pot,  with  about 
a  pint  of  water,  and  cover  it  tightly.  Let  it  sim- 
mer six  or  eight  hours. 

Some  stick  in  a  few  cloves,  and  those  who  are 
fond  of  spice  add  allspice.  When  the  meat  is  done, 
dish  it  up  and  thicken  the  gravy  with  a  little  flour. 
Let  it  boil  once,  and  serve  it.  This  is  excellent 
when  cold. 

BEEF   STEAKS. 

47.  Scrape  some  fine  sirloin  steaks,  wipe  them 
with  a  clean  cloth,  heat  the  bars  of  vour  gridiron, 
grease  them,  and  put  your  steaks  over  clear  coals 


THE  NATIONAL  COOK  BOOK.  39 

Turn  them  frequently  by  placing  a  dish  over  them, 
and  then  quickly  turn  them,  holding  the  dish  in  one 
hand  and  the  gridiron  in  the  other.  In  this  man- 
ner you  will  preserve  the  gravy.  When  done,  sea- 
son them  with  pepper  and  salt ;  baste  them  well 
with  butter,  and  add  two  table  spoonsful  of  water, 
with  a  little  salt.  Send  them  to  the  table  hot. 

FRIED  BEEF  STEAK, 

48.  Season  your  steaks  with  salt  and  pepper, 
and  fry  them  in  hot  lard.     When  done,  dish  them, 
add  a  little  flour  to  the  fat  they  were  fried  in,  pour 
in  a  little  water,  and  season  with  pepper  and  salt  to 
the  taste  ;  give  the  gravy  one  boil  and  pour  it  over. 

SMOTHERED  STEAK, 

49.  Take  one  dozen  large  onions,  boil  them  in 
very  little  water  until  they  are  tender. 

Pound  and  wash  a  beef  steak,  season  it  with 
pepper  and  salt,  put  it  in  a  pan  with  some  hot  beef 
dripping,  and  fry  it  till  it  is  done.  Take  it  out, 
put  it  on  a  dish,  where  it  will  keep  hot.  Then, 
when  the  onions  are  soft,  drain  and  mash  them  in 
the  pan  with  the  steak  gravy,  and  add  pepper  and 
salt  to  the  taste.  Put  it  on  the  fire  and  as  soon  as 
it  is  hot,  pour  it  over  the  steak  and  serve  it. 

BAKED  BEEF,  AND  YORKSHIRE  PUDDING. 

50.  Rub  salt  on  a  nice  piece  of  beef,  put  it  on 
bars,  which  should  fit  your  dripping  pan,  set  it  in 


40  THE  NATIONAL  COOK  BOOK. 

the  oven,  with  a  gill  of  water  in  the  pan,  and  when 
it  is  half  done,  make  the  pudding  in  the  following 
manner: 

Beat  four  eggs  very  light ;  the  yelks  in  a  pan, 
the  whites  in  a  broad  dish.  When  the  yelks  are 
thick  stir  in  a  pint  of  milk,  and  as  much  flour  as 
will  make  a  hatter,  but  not  a  thick  one.  Then  stir 
in  the  whites  which  must  be  whisked  very  dry  ;.do 
not  beat  the  batter  after  the  white  is  in ;  lastly  stir 
in  a  tea  spoonful  of  dissolved  carbonate  of  ammo- 
nia. Take  out  the  meat,  skim  all  the  fat  off  the 
gravy,  pour  in  the  batter  and  replace  the  meat ; 
put  all  into  the  oven  again,  and  cook  it  till  the 
pudding  is  done.  You  should  make  batter  enough 
to  cover  your  dripping  pan  about  half  an  inch  deep. 
When  the  meat  is  dished,  cut  the  pudding  in  squares, 
and  place  it  round  the  dish,  the  brown  side  up. 

FRENCH  STEW,  No    J, 

51.  Cut  up  two  pounds  of  beef,  and  add  to  it 
a  pint  of  sliced  tomatoes.  The  tomatoes  must  be 
peeled.  Put  the  meat  in  a  stew-pan  and  season  it 
well  with  pepper  and  salt,  then  add  your  tomatoes 
and  an  ounce  of  butter  rolled  in  flour.  Cover  it 
closely,  and  let  it  simmer  till  the  beef  is  tender.  It 
does  not  require  any  water  as  the  tomatoes  are  suf- 
ficiently juicy. 

If  the  gravy  should  not  be  thick  enough,  add  a 
little  flour  mixed  with  cold  water. 


THE  NATIONAL  COOK  BOOK.  41 

FRENCH  STEW,  No.  2. 

52.  Cut  up  one  pound  of  beef  in  small  pieces 
about  an  inch  square,  pare  and  slice  six  onions ; 
put  a  layer  of  the  meat  and  a  layer  of  onions  in  a 
stew-pan,  with  salt  and  pepper  and  a  little  flour 
alternately  till  all  is  in,  and  add  half  a  tea  cupful 
of  water ;  cover  it  closely  and  set  it  on  a  slow  fire 
to  stew ;  when  about  half  done,  if  the  gravy  seems 
too  thin,  add  one  ounce  of  butter  rolled  in  flour ; 
but  if  it  should  be  thick  enough,  add  the  butter 
without  the  flour. 

When  tomatoes  are  in  season  two  tomatoes  may 
be  cut  in  small  pieces  and  stewed  with  the  meat 
Cold  beef  may  be  cooked  in  the  same  manner. 

BEEF  STEWED  WITH  ONIONS. 

53.  Cut  some  tender  beef  in  small  pieces,  and  sea- 
son it  with  pepper  and  salt,  slice  some  onions  and  add 
to  it,  with  water  enough  in  the  stew-pan  to  make 
a  gravy ;  let  it  stew  slowly  till  the  beef  is  thorough- 
ly done,  then  add  some  pieces  of  butter  rolled  in 
flour  to  make  a  rich  gravy. 

Cold  beef  may  be  done  in  the  same  way,  only  the 
onions  must  be  stewed  first  and  the  meat  added. 
If  the  water  should  stew  away  too  much  put  in  a 
little  more. 


STEWED  BEEF'S  KIDNEY. 

54.    Clear  the  kidney  of  all  the  fat,  cut  it  in  two, 

4* 


42  THE  NATIONAL  COOK  BOOK. 

and  with  a  sharp  knife  cut  out  the  fibre  which  runs 
through  the  middle  of  it.  Lay  it  in  a  sauce-pan 
with  a  very  little  water  and  a  little  salt,  cover  it 
close  and  let  it  stew  till  it  is  perfectly  tender,  then 
take  it  up  and  cut  it  in  small  pieces,  season  it  with 
pepper,  and  more  salt  if  requisite,  and  return  it  to 
the  stew-pan ;  let  it  stew  till  there  are  about  two 
spoonsful  of  gravy  remaining  in  the  stew-pan,  then 
add  a  piece  of  butter  and  a  little  flour.  Let  it  boil 
once  and  serve  it. 


FRIED  BEEF'S  KIDNEY. 

55.  Clean  all  the  fat  off  the  kidney,  cut  it  open 
and  take  out  the  fibre  which  runs  through  it ;  put 
it  in  a  stew-pan  with  a  very  little  water  and  some 
salt,  and  cook  it  till  it  is  tender ;  then  season  it 
with  pepper  and  more  salt  if  required,  flour  it  and 
fry  it  in  hot  lard,  add  a  little  flour  and  water  to 
make  the  gravy. 

Or,  you  may  broil  instead  of  frying  it,  after  it  has 
been  parboiled. 

CORNED  BEEF. 

56.     One  hundred  pounds  of  beef, 
Six  pounds  of  coarse  salt, 
Two  ounces  and  a  half  of  saltpetre, 
One  pound  and  a  half  of  sugar, 
Four  gallons  of  water. 


THE  NATIONAL  COOK  BOOK.  43 

Mix  the  above  ingredients  together  and  pour 
over  the  meat.     Cover  the  tub  closely. 


JEWISH  METHOD  OP  PREPARING  BEEF  FOR 
SALTING. 

57.  Take   out   all   the   veins.     Sprinkle  with 
salt  and  let  it  lay  for  half  an  hour;  wash  off  all 
the  salt  and  soak  it  half  an  hour  in  cold  water, 
drain  it  and  then  put  it  in  the  pickle  as  directed 
above. 

BOILED  CORNED  BEEF. 

58.  Put  on  the  meat  in  cold  water ;  allow  one 
quart  of   water  to  every   pound   of  meat.     The 
slower  it  boils  the  better  it  will  be.     For  every 
pound  of  meat  let  it  boil  fifteen  minutes ;  thus,  a 
piece  of  beef  weighing  twelve  pounds  should  boil 
three  hours.     If  the  beef  is  to  be  eaten  cold — as 
soon  as  it  is  taken  out  of  the  pot  immerse  it  in  cold 
water   for   a   short   time,  in   order  to  retain  the 
juices. 

Tongues  are  boiled  in  the  same  manner. 

BOILED  TONGUE. 

59.  See  boiled  corned  beef,  Article  58. 

- 

TRIPE. 

60.  Scrape  and  wash  it  very  clean — put  it  in  a 


44  THE  NATIONAL  COOK  BOOK. 

pot  with  a  tea  spoonful  of  salt  to  every  quart  of 
water,  and  let  it  boil  till  the  top  of  each  piece  be- 
gins to  look  clear — it  requires  a  great  deal  of  boil- 
ing and  must  be  exceedingly  soft. 

When  cold  cut  it  in  pieces,  season  and  fry  it  in 
egg  and  bread  crumbs  like  oysters.  Or,  it  may  be 
fried  without  the  egg  and  crumbs,  and  the  gravy 
thickened  with  a  little  flour,  and  flavored  with 
catsup  or  vinegar.  Serve  it  hot. 

ROAST  VEAL. 

61.  Season  a  breast  of  veal  with  pepper  and 
salt ;   skewer  the  sweet-bread  firmly  in  its  place, 
flour  the  meat  and  roast  it  slowly  before  a  moderate 
fire  for  about  four   hours — it  should  be  of  a  fine 
brown  but  not  dry  ;   baste  it  with  butter.     When 
done  put  the  gravy  in  a  stew-pan,  add  a  piece  of 
butter  rolled  in  browned  flour,  and  if  there  should 
not  be  quite  enough  gravy  add  a  little  more  water, 
with  pepper  and  salt  to  the   taste.     The  gravy 
should  be  brown. 

PLAIN  VEAL  PIE. 

62.  Take  the  best  end  of  a  neck  of  veal,  cut  it 
in  pieces,  season  it  with  pepper  and  salt,  and  stew 
it  in  just  enough  water  to  cover  it.     When  it  is 
nearly  done  make  a  rich  gravy  with  some  butter 
rolled  in  flour,  added  to  the  water  it  was  stewed  in. 


THE  NATIONAL  COOK  BOOK.  45 

Line  the  sides  of  a  deep  pie  dish  with  paste, 
put  in  the  meat  and  pour  in  the  gravy,  roll  out  a 
sheet  of  paste  and  cover  the  top ;  cut  an  opening  in 
the  centre  of  the  top,  about  three  inches  long,  and 
another  to  cross  it  at  right  angles ;  turn  back  the 
four  corners  and  ornament  with  bars  of  paste 
twisted  and  laid  over.  Set  it  in  the  oven,  and  when 
the  crust  is  done  send  it  to  the  table  in  the  dish  it 
was  baked  in. 


VEAL  POT  PIE. 

63.  Put  up  some  veal,  the  best  part  of  the  neck 
is  preferable  to  any  other,  wash  and  season  it  with 
pepper  and  salt ;  line  the  sides  of  your  pot  with 
paste,  put  in  the  veal  with  some  pieces  of  paste 
rolled  out  and  cut  in  squares,  cut  up  some  pieces 
of  butter  rolled  in  flour  and  add  to  it,  pour  in  as 
much  water  as  will  cover  it,  and  lay  a  sheet  of 
paste  on  the  top,  leaving  an  opening  in  the  centre; 
put  the  lid  on  the  pot  and  put  it  over  a  moderate 
fire,  let  it  cook  slowly  till  the  meat  is  done ;  place 
the  soft  crust  on  a  dish,  then  put  the  meat  over  it, 
and  on  the  top  lay  the  hard  crust,  with  the  brown 
side  up.  Serve  the  gravy  in  a  boat. 

To  have  the  crust  of  a  pot  pie  brown,  set  the  pot 
on  a  few  coals  before  the  fire,  and  turn  it  fre- 
quently. 


46  THE  NATIONAL  COOK  BOOK. 

FILLET  OF  VEAL  A-LA-MODE. 
64.  Cut  deep  incisions  in  the  meat  about  an 
inch  apart,  and  season  it  with  pepper  and  salt. 
Make  your  dressing  with  a  four  cent  baker's  loaf, 
two  small  onions  finely  chopped,  and  an  ounce  of 
butter,  with  pepper  and  salt  to  the  taste ;  fill  the 
incisions  with  this  dressing,  put  the  veal  in  a  pot 
with  three  gills  of  water  and  cover  it  tightly.  Let 
it  cook  slowly  two  hours  at  least.  Some  prefer  a 
little  sweet  marjoram  or  thyme,  finely  powdered, 
added  to  the  dressing.  Take  out  the  veal  when  it 
is  done,  and  thicken  the  gravy  with  a  little  flour. 


BAKED  FILLET  OF  VEAL. 

65.  Make  incisions  all  around  the  bone  as 
closely  as  possible,  so  as  not  to  touch  each  other. 
Make  a  dressing  of  bread  crumbs,  an  onion  finely 
chopped,  a  little  sweet  marjoram,  pepper  and  salt 
to  the  taste,  with  enough  butter  to  cause  the  bread 
crumbs  to  adhere  together ;  fill  these  incisions  with 
the  dressing,  season  the  meat  with  pepper  and  salt, 
and  skewer  the  strip  of  fat  around  it.  Pour  in 
enough  water  to  cover  the  bottom  of  the  pan,  put 
in  the  rack  and  place  the  meat  on  it ;  as  the  gravy 
stews  away  add  a  little  more  water,  put  it  in  a  cool 
oven  and  let  it  cook  three  or  four  hours.  When 
done,  make  the  gravy  with  some  flour  rolled  in 
butter,  and  add  pepper  and  salt  to  the  taste. 


THE  NATIONAL  COOK  BOOK.  47 

FRENCH  STEW  OP  VEAL. 

66.  Boil  a  knuckle  of  veal  in  just  enough  water 
to  cover  it,  with  a  little  salt.     When  the  veal  is 
tender  pour  off  the  water  it  was  boiled  in  and  save 
it.     Cut  the  veal  in  small  pieces  and  put  it  in  a 
pan  with  the  water  it  was  boiled  in.     Add  to  this 
two  hard  boiled  eggs,  chopped  very  fine,  a  table 
spoonful  of  allspice  in  grains,  (which  should  be 
crushed  but  not  broken  fine)  a  quarter  of  a  pound 
of  butter,  a  little  mace  and  pepper,  and  salt  to  the 
taste.     Stir  two  table  spoonsful  of  flour  smoothly 
in  a  little  water,  and  pour  into  it.     Set  it  over  the 
fire,  let  it  boil  for  two  or  three  minutes,  pour  in 
two  glasses  of  wine,  and  serve  it  hot. 

STEWED  VEAL. 

67.  Cut  a  slice  of  the  cutlet  in  small  pieces, 
season  it  with  pepper,  salt,  and,  if  you  prefer  it, 
a  little  grated  lemon  peel  and  nutmeg.     Pour  in  as 
much  water  as  will  nearly  cover  it,  let  it  cook  slow- 
ly till  about  half  done,  then  make  a  rich  gravy  with 
some  pieces  of  butter  rolled  in  flour,  and  add  to 
the  water  it  was  stewed  in. 

VEAL  CUTLETS. 

68.  Cut  the  veal  in  thin  slices,  pound  and  wash 
it,  then  dry  it  in  a  clean  cloth.     Beat  some  egg, 
and   have    ready  some    bread    crumbs,   or  grated 
cracker.     Season  the  meat  with  salt,  pepper,  and  a 


48  THE  NATIONAL  COOK  BOOK* 

little  mace,  dip  each  slice  in  the  egg,  then  in  the 
crumbs,  and  fry  them  in  hot  lard.  They  should  be 
brown  on  both  sides. 


PRIED  VEAL  'WITH  TOMATOES. 

69.  Cut  some  veal  in  thin  slices,  season  it  and 
fry  it  of  a  nice  brown.     Have  ready  some  tomatoes 
which  have  been  stewed  very  dry;  pass  them  through 
a  seive  to  take  out  the  seeds.     Then  put  them  into 
the  pan  in  which  the  meat  has  been  fried  and  add 
butter  enough  to  make  a  rich  gravy.     Pour  them 
hot  over  the  veal  and  serve  it. 

Eeef  is  excellent  cooked  in  the  same  way. 

PLAIN  PRIED  VEAL. 

70.  Cut  the  meat  in  thin"  slices,  pound  and  wash 
them.     Season  wTith  pepper  and  salt,  and  fry  them 
in  hot  lard,  of  a  nice  brown,  on  both  sides.   When 
the  meat  is  done  stir  a  little  flour  into  the  fat  and 
pour  in  some  water;  set  the  pan  over  the  fire,  let 
it  boil  once,  then  pour  it  over  the  veal,  and  send  it 
to  the  table. 

SPICED  VEAL. 

71.  Take  some  of  the  thick  part  of  a  cold  loin 
of  veal,  cut  it  in  small  pieces,  and  pour  over  as 
much  hot  spiced  vinegar  as  will  cover  it. 

To  half  a  pint  of  vinegar  put  a  tea  spoonful  of 


THE  NATIONAL  COOK  BOOK*  49 

allspice,  a  very  little  mace,  salt  and  cayenne  pepper 
to  the  taste, 

FRIED  SWEET-BREADS. 

72.  Parboil  them  in  salt  and  water ;  -when  done, 
take  them  up  and  dry  them  in  a  cloth.     With  a 
sharp  knife,  cut  them  in  half,  season  them  with 
pepper  and  salt,  and  flour  them,  fry  them  in  hot 
lard,  of  a  light  brown.     Or  they  may  be  fried  as 
oysters,  with  egg   and  bread  crumbs,  or  grated 
crackers. 

STEWED  SWEET-BREADS. 

73.  Put  them  on  in  very  little  water  with  some 
salt,  when  they  have  cooked  slowly  for  half  an 
hour,  take  them  out.     Cut  them  in  small  pieces, 
and  return  them  to  the  liquor  they  were  boiled  in. 
Make  a  rich  gravy  of  butter  rolled  in  flour,  and 
pepper  and  salt  to  the  taste.     Mace  and  nutmeg 
may  be  added  if  preferred. 

BOILED  SWEET-BREADS. 

74.  Wash  and  dry  them,  and  rub  them  with 
dry  flour  and  a  little  salt,  then  put  them  in  a  stew- 
pan,  with  water  sufficient  to  keep  them  from  burn- 
ing.    When  they  are  tender,  put  them  in  a  dish 
and  pour  over  a  rich  drawn  butter. 

SPICED  CALVES'  FEET. 

75.  Boil  them  as  directed  for  fried  calves'  feet 

5 


50  THE  NATIONAL  COOK  BOOK* 

in  the  following  receipt,  and  save  the  liquor  they 
were  boiled  in.  When  cold,  cut  them  in  pieces,  and 
put  them  in  a  jar ;  take  equal  portions  of  the  liquor 
they  were  boiled  in,  and  good  sharp  vinegar  ;  to 
every  pint  of  this  mixture  add  a  tea  spoonful  of 
allspice  crushed,  two  or  three  blades  of  mace,  ai.d 
salt  and  cayenne  pepper  to  the  taste.  Heat  the 
vinegar,  liquor,  and  spices  together,  and  pour  it 
hot  over  the  feet. 

This  makes  a  good  dish  for  tea  or  breakfast. 

FRIED  CALVES'  FEET. 

76.  Boil  them  in  very  little  water,  with  some 
salt.     There  should  be  no  more  water  than  barely 
sufficient  to  cook  them.     When  they  are  tender, 
cut  them  in  half,  and  place  them  on  a  dish  to  get 
cold.     Save  the  liquor  they  were  boiled  in.    When 
they  are  to  be  fried  season  them  with  pepper  and 
salt,  dredge  flour  over  them  and  fry  them  in  hot 
lard  or  butter. 

They  should  be  of  a  handsome  brown  on  both 
sides  when  done.  Put  some  of  the  liquor  they  were 
boiled  in,  in  the  pan,  and  make  a  rich  gravy  with 
some  pieces  of  butter  rolled  in  flour.  Pour  this 
over  the  fried  feet,  and  send  them  to  the  table. 

FRIED  CALVES'  LIVER. 

77.  Cut  the  liver  in  thin  slices  and  lay  them  in 
salt  and  water  for  several  hours,  to  draw  out  all 


THE  NATIONAL  COOK  BOOK.  51 

the  blood.  Then  season  them  with  pepper  and  salt, 
and  fry  them  in  hot  lard.  When  they  are  done, 
thicken  the  gravy  with  a  little  flour,  and  add  a 
little  water.  Let  it  boil  once,  pour  it  over  the  liver, 
and  serve  it. 

It  should  be  fried  slowly,  or  it  wTill  be  brown  on 
the  outside  before  it  is  done  through.  Some  prefer 
the  liver  fried  without  any  gravy  made  for  it.  In 
that  case,  lay  the  slices  on  the  dish  and  serve. 

It  may  be  broiled  and  buttered. 

CHITTERLINGS,  OR  CALVES'  TRIPE. 

78.  Wash  them  and  put  them   on  to  boil  in 
water  enough  to  cover  them,  with  a  little  salt. 
When  they  are  quite  tender,  drain  them,  put  them 
on  a  dish,  and  pour  over  them  a  rich  drawn  butter. 

ROAST  LEG  OF  LAMB. 

79.  Cut  deep  incisions  round  the  bone  and  in 
the  flesh ;  make  a  dressing  of  bread  crumbs,  salt, 
pepper,  sweet  marjoram,  or  summer  savory,  and  as 
much  butter  as  wrill  make  the  crumbs  adhere  to- 
gether.    Fill  all  the  incisions  with  the  dressing, 
season  the  meat  with  salt  and  pepper,  put  it  on  the 
spit  and  roast  it  before  a  clear  fire ;  when  nearly 
done  dredge  flour  over  and  baste  it  with  the  gravy. 

Skim  the  fat  off  the  gravy,  and  add  a  little  flour, 
mixed  with  water ;  let  it  boil  once,  and  serve  it  in 
a  gravy  boat. 


52  THE  NATIONAL  COOK  BOOK. 

BOILED  LEG  OP  LAMB. 

80.  Trim  off  all  the  loose  fat,  cut  off  the  shank, 
wash  and  wipe  it  dry ;  dredge  it  with  flour  and  tie 
it  in  a  clean  cloth ;  put  it  in  boiling  water  enough 
to  cover  it.     The  water  should  be  salted  in  the 
proportion  of  two  tea  spoonsful  of  salt  to  a  quart  of 
water.     Let  it  boil  from  two  to  three  hours  accord- 
ing to  its  size.     Serve  it  with  drawn  butter  or  rich 
parsley  sauce,  which  ever  may  be  preferred,  and 
vegetables  of  any  kind  which  may  be  in  season. 

LAMB  STEWED  WITH  ONIONS. 

81.  This  is  a  French  dish.     Peel  some  onions, 
cut  them  in  slices,  and  put  them  in  your  stew-pan ; 
cut  off  the  ends  of  the  chops,  pound  them,  and  lay 
them  in  with  the  onions  and  some  pepper  and  salt. 
Put  in  as  much  water  as  will  cook  them ;  let  them 
stew  slowly  till  they  are  tender,  then  add  a  piece 
of  butter  rolled  in  flour  to  thicken  the  gravy. 

MUTTON  DRESSED  LIKE  VENISON. 

82.  Hang  a  leg  of  mutton  and  let  it  freeze. 
Then  cut  from  it  slices  about  a  quarter  of  an  inch 
thick,  cook  them  at  the  table  in  a  chafing  dish  with 
butter  and  currant  jelly,. and  salt  and  pepper  to  the 
taste. 

MUTTON  CHOPS. 

83.  Trim  your  mutton  chops,  take  off  the  loose 


THE  NATIONAL  COOK  BOOK.  53 

fat,  and  heat  your  gridiron  ;  grease  the  bars,  put  on 
the  chops  over  clear  coals,  turn  them  frequently, 
and  when  done  put  them  in  a  dish,  butter  them 
well  and,  season  with  pepper  and  salt. 

They  may  be  served  with  slices  of  lemon. 

MUTTON  CHOPS  WITH  LEMON. 

84.  Wash  the  chops,  wipe  them  dry,  grease  the 
bars  of  your  gridiron,   and   broil  them  over  hot 
coals.     When  they  are  done  lay  them  on  a  dish 
and  season  them  with  pepper  and  salt,  and  baste 
them  with  butter ;  peel  and  slice  lemons,  lay  a  slice 
on  each  chop  and  send  them,  to  the  table. 

This  is  the  French  method  of  serving  them. 

ROAST  POFK. 

85.  Take  a  nice  middle  piece  of  young  pork, 
separate  the  joints  and  crack  the  bones  across  the 
middle,  but  do  not  break  the  skin,  score  it  parallel 
with  the  ribs,  wash  it,  put  it  on  the  spit,  with  a 
little  water  in  the  bottom  of  the  roaster,  and  to  five 
pounds  of  pork  rub  in  well  two  tea  spoonsful  and 
a  half  of  salt,  two  tea  spoonsful  of  sage  and  one  of 
cayenne   pepper.     Put  no  flour  on  it  nor  baste  it 
while  Booking,  as  it  softens  the  skin  and  makes  it 
tough.     Pour  the  gravy  into  a  pan,  skim  off  a  part 
of  the  fat,  stir  in   a   little   flour  mixed  with  cold 
water,  add  some  water  and  let  it  boil  once,  then 

5* 


54  THE  NATIONAL  COOK  BOOK. 

serve  it  in  a  gravy  tureen.  If  it  should  not  be  suf- 
ficiently seasoned,  add  a  little  more  pepper  or  salt, 
as  it  may  require. 

Apple  sauce  is  always  served  with  roast  pork. 

ROAST  PIG. 

86.  Prepare  the  pig  by  cutting  off  the  feet, 
scraping  and  cleansing  the  head  and  ears,  cutting 
out  the  tongue  and  eyes,  and  cleaning  the  throat. 
Wash  it  perfectly  clean  and  wipe  it  dry.  Make  a 
dressing  of  bread  crumbs,  some  onions  finely  chop- 
ped, with  salt,  pepper,  and  sweet  marjoram  to  the 
taste,  also  butter  enough  to  make  the  crumbs  ad- 
here together.  Any  spice  may  be  added,  and  the 
grating  of  a  lemon,  but  many  prefer  the  dressing 
without  spice. 

Rub  the  pig  thoroughly  inside  with  salt,  cayenne 
pepper,  and  powdered  sage,  then  fill  it  with  the 
dressing  and  sew  it  up.  Rub  the  outside  with  salt, 
cayenne  pepper  and  sage,  put  it  on  the  spit  and 
place  it  before  a  clear,  but  not  too  hot  a  fire. 
Have  a  piece  of  clean  sponge  tied  on  a  stick,  dip  it 
in  melted  butter,  and  as  the  skin  dries  moisten  it. 
A  common  sized  pig  takes  from  three  to  four  hours 
to  roast.  An  excellent  filling  may  be  made  of  po- 
tatoes boiled  and  mashed  instead  of  the  bread.  If 
potatoes  are  used  the  dressing  will  require  more 
butter. 

Roast  pig  is  always  served  with  haslet  sauce, 


THE  NATIONAL  COOK  BOOK.  55 

For  directions  for  making  it  see  under  the  head  of 
Sauces.  Apple  sauce  is  also  thought  to  be  an  in- 
dispensable accompaniment  to  roast  pig. 

STUFFED  LEG-  OF  POZ?K. 

87.  Make  deep  incisions  in  the  meat  parallel  to 
the  bone ;   trim  it  so  as  to  leave  the  skin  longer 
than  the  flesh ;  then  boil  some  potatoes,  when  they 
are  done  mash  them  with  a  piece  of  butter,  cayenne 
pepper,  salt,  and  an  onion  finely  chopped  and  a  lit- 
tle rubbed  sage.  With  this  dressing  fill  the  incisions, 
draw  the  skin  down  and  skewer  it  over  to  keep  the 
dressing  from  falling  out ;  season  the  outside  of  the 
meat  with  salt,  cayenne  pepper,  and  rubbed  sage ; 
roast  it  slowly ;  when  it  is  done  pour  the  gravy  in  a 
pan,  skim  off  the  fat,  and  add  a  little  flour  mixed 
with  water ;  let  it  boil  once.     Serve  it  with  apple 
or  cranberry  sauce.     Some  prefer  a  dressing  made 
of  bread  crumbs  instead  of  potatoes. 

PORK  STEAKS. 

88.  Cut  the  steaks  in  thin  slices,  season  them 
with  cayenne  pepper,  salt,  and  rubbed  sage.    They 
may  be  broiled  and  buttered,  or  fried  in  hot  lard, 
with  a  gravy  thickened  with  a   little  flour  and 
poured  over  them. 

LEG  OF  PORK  CORNED  AND  BOILED. 

89.  Mix  salt  and  sugar  together,  in  the  proportion 


56  THE  NATIONAL  COOK  BOOK. 

of  a  table  spoonful  of  salt  to  one  tea  spoonful  of 
sugar  ;  with  this  mixture  rub  your  meat  all  over 
well,  let  it  stand  three  days,  and  turn  it  every  clay. 
Have  boiling  water  enough  to  cover  it,  put  in  the 
meat,  and  if  the  water  should  boil  away  put  more 
in ;  when  it  is  tender,  serve  it  with  tomatoes,  cab- 
bage, turnips,  or  any  vegetables  in  season. 

SPARE  RIB. 

90.  Crack  the  ribs  across,  separate  the  joints, 
wash  it  and  season  it  with  cayenne  pepper,  salt,  and 
rubbed  sage ;  put  it  on  the  spit  and  cook  it  slowly 
till  it  is  done.     This  is  served  without  gravy. 

Or,  it  may  be  prepared  in  the  same  manner  and 
broiled  on  the  gridiron. 

SOUSED  PIG'S  FEET. 

91.  After   they  have   been    well   scalded  and 
cleaned,  wash  them,  and  put  them  on  to  boil  in  a 
sufficiency  of  water  to  cover  them,  with  two  tea 
spoonsful  of  salt  to  a  quart  of  water.     Let  them 
boil  till  the  bones  are  all  loose  and  the  flesh  nearly 
ready  to  fall  to  pieces.     Take  them  out   and   lay 
them  on  a  dish  to  get  cold,  and  save  the  liquor  they 
were  boiled  in  ;  mix  equal  portions  of  the  liquor  and 
good    sharp  vinegar,   with   whole   allspice,  a   few 
cloves,  pepper  and  salt  to  the  taste.     Heat  the 
vinegar  and  spice,  and  pour  it  over  them.    They  may 


THE  NATIONAL  COOK  BOOK.  57 

be  sent  to  the  table  cold,  or  they  may  be  heated 
with  a  portion  of  the  vinegar. 

The  feet  may  be  boiled  as  for  the  souse,  and 
•when  cold,  cut  in  half,  dredged  with  flour,  and  fried 
brown. 

SCRAPPLE. 

92.  This  is  generally  made  of  the  head,  feet, 
and  any  pieces  which  may  be  left  after  having  made 
sausage  meat. 

Scrape  and  wash  well  all  the  pieces  designed  for 
the  scrapple,  put  them  in  a  pot  with  just  as  much 
water  as  will  cover  them.  Add  a  little  salt,  and 
let  them  boil  slowly  till  the  flesh  is  perfectly  soft, 
and  the  bones  loose.  Take  all  the  meat  out  of  the 
pot,  pick  out  the  bones,  cut  it  up  fine,  and  return 
it  to  the  liquor  in  the  pot.  Season  it  with  pepper, 
salt,  and  rubbed  sage,  to  the  taste.  Set  the  pot 
over  the  fire,  and  just  before  it  begins  to  boil,  stir 
in  gradually  as  much  Indian  meal  as  will  make  it 
as  thick  as  thick  mush.  Let  it  boil  a  few  minutes, 
take  it  off,  and  pour  it  in  pans.  When  cold,  cut  it 
in  slices,  flour  it,  and  fry  it  in  hot  lard,  or  sausage 
fat. 

Some  prefer  buckwheat  meal ;  this  is  added  in 
the  same  manner  as  the  Indian.  Indian  meal  is  pre- 
ferable, as  it  is  not  so  solid  as  buckwheat. 

Sweet  marjoram  may  be  added  with  the  sage,  if 
preferred. 


58  THE  NATIONAL  COOK  BOOK. 

HOGS-HEAD  CHEESE. 

93.  Clean  a  pig's  head  nicely,  wash  it  well,  and 
boil  it  in  very  little  water,  with  some  salt.  Let  it 
boil  until  the  bones  fall  from  the  flesh.  Then  take 
it  up,  pick  out  all  the  bones,  and  with  a  wooden 
spoon  mash  it  up  well,  and  return  it  to  the  water 
it  was  boiled  in.  Add  red  and  black  pepper,  rub- 
bed sage  and  sweet  marjoram  to  the  taste.  Boil 
the  whole  down  till  it  is  quite  thick  and  nearly  dry ; 
then  pour  it  in  pans  or  forms,  smooth  it  over  the 
*.op  with  the  back  of  a  spoon,  and  stand  it  away  to 
get  cold.  Cut  it  in  slices  and  send  it  to  the  table. 

Some  prefer  spice  in  hogs-head  cheese ;  in  that 
case,  add  a  small  quantity  of  ground  cloves  and 
mace. 

BOILED  HAM. 

94.  Wash  and  scrape  your  ham ;  if  it  is  not 
very  salt  it  need  not  be  soaked ;  if  old  and  dry,  let 
it  soak  twelve  hours  in  lukewarm  water,  which 
should  be  changed  several  times.  Put  it  in  a  large 
vessel  filled  with  cold  water.  Let  it  simmer,  but 
be  careful  not  to  let  it  boil,  as  it  hardens  and 
toughens  the  meat.  Allow  twenty  minutes  to  cook 
each  pound  of  meat. 

When  it  is  done,  take  it  out  of  the  water,  strip 
off  the  skin,  and  serve  it.  Twist  scalloped  letter 
paper  round  the  shank,  or  ornament  it  with  sprigs 
of  green  parsley  neatly  twisted  round  it.  If  it  is 


THE  NATIONAL  COOK  BOOK.  59 

not  to  be  eaten  whilst  hot,  as  soon  as  it  is  taken 
from  the  pot,  set  it  away  to  get  cold,  then  skin  it, 
by  which  means  you  preserve  all  the  juices  of  the 
meat.  It  may  be  garnished  as  above,  or,  if  you 
choose,  you  may  glaze  it ;  the  receipt  for  which 
see  under  its  proper  head. 

GLAZED  HAM. 

95.  Beat  the  yelks  of  two  eggs  very  light,  cover 
your  ham  all  over  with  the  beaten  egg,  then  sift 
over  some  grated  cracker,  and  set  the  ham  in  the 
oven  to  brown  the  glazing. 

SAUSAGE  MEAT, 

96.  Twenty-five  pounds  of  pork. 
Half  a  pint  of  salt.  * 
One  gill  of  rubbed  sage. 

Half  a  gill  of  black  pepper. 

One  table  spoonful  of  cayenne  pepper. 

TO  ROAST  A  HAUNCH  OP  VENISON. 

97.  Put  your  venison  on  a  spit  before  a  clear, 
steady  fire,  cover  it  with  some  thick  paper  to  keep 
it  from  burning,  and  place  it  at  a  sufficient  distance 
from  the  fire,  that  it  may  not  brown  too  soon.  The 
paper  may  be  fastened  on  by  sticking  through  it 
two  or  three  large  darning  needles.     Turn  the  spit 
frequently,  and  baste  the  meat  with  butter.     Veni- 
son is  very  unpalatable  if  too  much  cooked  ;  about 


60  TtfE  NATIONAL  COOK  BOOK, 


two  hours  will  be  sufficient.  It  should  never  be 
roasted  unless  it  is  fat.  A  gravy  may  be  made  of 
the  trimmings  of  the  haunch  stewed  in  very  little 
water,  to  which  add  the  drippings  from  the  meat, 
season  with  pepper  and  salt,  and  thicken  with  butter 
rolled  in  flour. 

Some  baste  with  melted  butter  and  wine  mixed 
together.  Serve  with  currant  jelly* 

VENISON  STEAKS* 

98.  Cut  your  venison  in  slices,  pound  it,  and 
having  heated  your  gridiron,  grease  the  bars  and 
place  the  meat  on  it.    Broil  the  venison  very  quickly 
over  clear  coals,  and  as  soon  as  it  is  done  put  it  on 
a  dish,  season  with  pepper  and  salt  and  plenty  of 
butter.     Semi  it  to  the  table  immediately.     Serve 
it  with  currant  jelly.     The  plates  should  be  warm  . 

BEST  WAY   OF  COOKING  VENISON. 

99.  Cut  your  venison  in  rather  thin  slices,  pound 
them,  lay  them  on  a  dish,  and  send  them  to  the 
table. 

Have  a  chafing-dish  on  the  table,  lay  some  of 
the  slices  of  venison  in  the  pan  of  the  chafing-dish, 
throw  on  a  little  salt,,  but  not  so  much  as  for  other 
meat,  a  lump  of  butter,  and  some  currant  jelly,  put 
the  cover  on  the  dish,  let  it  remain  a  minute  or  two, 
take  off  the  cover,  turn  the  slices  of  meat,  place  it 
on  again,  and  in  two  or  three  minutes  more*  the 


THE  NATIONAL  COOK  BOOK.  61 

venison  will  be  sufficiently  cooked.  Each  person 
at  the  table  adds  pepper  to  suit  the  taste.  Some 
prefer  venison  cooked  without  currant  jelly. 


ROASTED  RABBIT. 

100.  Cut  off  the  head,  open  and  wash  it  clean, 
and  fill  it  with  a  dressing  made  of  bread  crumbs, 
some  onions  finely  chopped,  pepper,  salt,  a  little 
powdered  mace,  and  as  much  butter  as  will  cause 
the  crumbs  to  adhere  together  ;  sew  the  rabbit  up 
after  the  dressing  is  in,  put  it  on  a  spit  before  the 
fire,  and  baste  it  with  butter,  whilst  it  is  roasting. 
Or  it  may  be  put  in  a  pan  with  a  little  water,  and 
baked. 

Make  a  gravy  of  a  gill  of  water,  an  ounce  of 
butter,  an  onion  finely  chopped,  pepper,  salt  and 
mace  to  the  taste. 

Wine  may  be  added,  if  preferred. 


BAKED  RABBIT  PIE, 

101.  Cut  a  rabbit  in  pieces,  wash  it,  and  season 
it  with  salt  and  pepper.  Nearly  cover  it  with  cold 
water,  and  stew  it  till  it  is  tender,  then  add  three 
ounces  of  butter  rolled  in  flour.  If  it  should  not 
be  seasoned  sufficiently,  add  more  pepper,  as  rab- 
bits require  more  seasoning  than  many  other  kinds 
of  meat. 

6 


62  THE  NATIONAL  COOK  BOOK* 

Make  a  paste,  butter  your  pie  dish,  and  line  the 
sides.  Place  the  pieces  of  rabbit  in  the  dish,  and 
add  just  enough  of  the  gravy  to  keep  it  from  burn- 
ing, then  cover  it  with  a  lid  of  paste,  leave  an 
opening  on  the  top,  which  may  be  ornamented  with 
strips  of  paste,  and  bake  it.  It  should  be  served 
in  the  dish  it  is  baked  in.  Keep  the  remainder  of 
the  gravy  hot,  but  do  not  let  it  boil  or  simmer, 
serve  it  in  a  gravy  boat,  or  fill  the  pie  with  the 
gravy  just  before  it  is  sent  to  the  table. 


RABBIT  POT  PIE. 

102.  Cut  a  rabbit  in  small  pieces,  season  it 
highly  with  salt  and  pepper.  Make  a  paste,  line  the 
sides  of  a  pot  with  the  crust,  then  put  in  the  rab- 
bit, with  three  ounces  of  butter  cut  up  and  rolled 
in  flour.  Roll  out  some  of  the  dough,  cut  it  in 
pieces  about  three  inches  square,  and  lay  it  in  with 
the  pieces  of  rabbit ;  pour  in  as  much  water  as  will 
cover  it,  roll  out  a  sheet  of  paste  and  place  on  the 
top,  leaving  an  opening  in  the  centre.  Cover  the 
pot  with  the  lid,  and  let  it  cook  slowly  till  the  rab- 
bit is  done. 

If  when  your  pie  is  nearly  done,  the  gravy  should 
not  be  thick  enough,  add  a  few  more  pieces  of  but- 
ter rolled  in  flour. 

When  the  pie  is  done  put  the  top  or  soft  crust  e< 
the  bottom  of  the  dish,  lay  the  rabbit  on  it,  then 


THE  NATIONAL  COOK  BOOK.  63 

platLe  the  brown  crust  on  the  top  with  the  brown 
side  up.     Serve  the  gravy  in  a  gravy  boat. 



FRENCH  STEWED  RABBIT. 

103  Cut  a  rabbit  in  pieces,  wash  it,  and  put  it' 
in  a  stew-pan  with  salt,  pepper,  a  little  mace,  and 
a  quarter  of  a  tea  spoonful  of  ground  allspice ;  put 
in  water  enough  to  keep  it  from  sticking  to  the 
pan ;  cover  it  closely  and  let  it  stew  very  slowly. 
When  about  half  done  add  a  quarter  of  a  pound  of 
butter,  cut  in  pieces,  and  rolled  in  flour,  and  half  a 
pint  of  claret  wine.  If  the  meat  should  not  be  sea- 
soned enough,  add  more  salt,  pepper  or  spice. 
Rabbit  requires  a  great  deal  of  seasoning,  especially 
pepper. 

Serve  it  hot.  This  dish  is  much  esteemed  by 
many  Americans. 

FRICASEED  RABBIT. 

104.  Cut  your  rabbit  in  pieces,  wash  it  and  put 
it  in  a  stew-pan  with  three  gills  of  water,  season  it 
with  salt,  and  very  highly  with  pepper,  a  little 
ma  3e,  and  powdered  cloves  ;  let  it  stew  very  slowly, 
and  when  nearly  done  add  three  ounces  of  butter 
rolled  in  flour.  If  you  wish  a  brown  fricassee  the 
flour  should  be  browned  before  it  is  rolled  with  the 
butter;  if  itis  to  be  a  white  fricassee,  after  you  stir 
in  the  flour  and  butter  add  a  gill  of  cream. 


64  THE  NATIONAL  COOK  BOOK. 

SMOTHERED  RABBIT. 

105.  Clean  a  rabbit,  cut  off  the  head,  wash  it 
well,  and  skewer  it  as  if  for  roasting.  Put  it  in  a 
stew-pan  with  half  a  pint  of  water,  some  pepper, 
salt,  mace,  and  cloves,  and  let  it  simmer  very 
slowly ;  keep  the  stew-pan  covered  in  order  to  re- 
tain the  steam.  When  half  done  add  a  quarter  of 
a  pound  of  butter  rolled  in  flour.  If  the  water 
should  stew  away  too  much  a  little  more  may  be 
added.  Peel  some  onions  and  boil  them  till  they 
are  tender,  drain  and  chop  them  fine,  season  with 
salt,  pepper  and  butter  to  the  taste.  When  the 
rabbit  is  done  place  it  upon  the  dish  it  is  to  be  served 
in,  then  put  the  onions  into  the  gravy  and  give  them 
one  boil,  pour  them  over  the  rabbit  and  serve  hot. 

ROASTED  PIGEONS. 

106.  Pick  the  pigeons,  draw  and  wash  them ;  dry 
them  on  a  clean  napkin,  rub  them  inside  and   out- 
side with  pepper  and  salt ;  fill  them  with  a  dressing 
of  bread  crumbs,  pepper,  salt,  butter,  and   a  little 
onion  finely  minced  ;  skewer  them,  or  if  you  choose, 
tie  them  round  with  tape ;  put  them  on  the  spit  and 
baste  them  frequently  with  butter.     About  twenty 
minutes  will  cook  them. 

STEWED  PIGEONS. 

107.  Cut  the  pigeons  down  the    back,   clean 
them,  cut  them  in  four  pieces,  and  wash  and  wipe 


THE  NATIONAL  COOK  BOOK.  65 

them  dry.  Put  them  in  a  stew-pan,  and  for  each 
pair  of  pigeons  roll  an  ounce  of  butter  in  a  little 
flour,  add  some  pepper  and  salt,  and  water  enough 
just  to  cover  them ;  stew  them  till  they  are  tender. 
If  the  gravy  should  not  be  thick  enough  add  a  little 
more  flour. 

Pigeons  are  prepared  in  the  same  way  for  pies. 

BROILED  SQUAB. 

108.  Young  pigeons  or  squabs  are  the  nicest 
for  broiling.     Cut  them  down  the  back,  clean  them 
nicely,  wash  them  and  dry  them  on  a  clean  napkin. 
Have  ready  a  bed  of  clear  coals,  heat  your  grid- 
iron, grease  the  bars  to  prevent  the  pigeons  from 
sticking,  and  place  them  over  the  fire ;   turn  them 
frequently,  and  be  careful  not  to  let  the  legs  and 
wings  burn.     When  they  are  done  put  them  on  a 
dish,  season  them-  with  pepper  and  salt,  and  baste 
them  well  with  butter  on  both  sides. 

PIGEON  PIE. 

109.  This   is   made   in   the   same   manner    as 
chicken  pie. 

STEWED  REED  BIRDS,  No.  1. 

110.  Pick  the  birds,  and  cut  and  clean  them 
like  chickens.     Make  a  force  meat  of  cold  veal, 
finely  chopped  with  a  little  grated  ham,  some  pow- 


66  THE  NATIONAL  COOK  BOOK. 

dered  nutmeg  and  mace,  and  a  very  small  portion 
of  cloves ;  season  the  birds  inside  with  pepper  and 
salt,  fill  them  with  the  dressing,  rub  them  on  the 
outside  with  pepper  and  salt,  tie  the  legs  down  with 
a  piece  of  thread,  which  must  be  cut  off  when  the 
birds  are  dished.  Place  them  in  the  ste\v-pan  with 
a  piece  of  butter  on  each  and  a  little  flour ;  put  a 
little  water  in  the  bottom  of  the  stew-pan  to  keep 
them  from  burning,  and  cover  them  close ;  when 
they  are  tender  take  them  out,  cut  off  the  threads, 
and  if  the  gravy  should  not  be  thick  enough,  add 
some  butter  rolled  in  flour.  Pour  the  gravy  over 
them  and  serve  them  hot. 

STEWED  REED  BIRDS,  I?o.  2. 
111.  Pick  and  singe  them,  and  with  a  pair  of 
scissors  cut  them  down  the  back ;  or  they  may  be 
drawn  in  the  same  way  as  chickens.  Wash  them 
and  dry  them  on  a  clean  cloth  ;  season  with  pepper 
and  salt,  place  a  layer  of  birds  at  the  bottom  of 
your  stew-pan,  dredge  a  little  flour  over  them,  and 
add  some  lumps  of  butter;  then  put  in  another 
layer  of  the  birds,  and  so  on  till  all  are  in,.  Pour- 
over  them  -just  enough  water  to  keep  them  from 
burning,  cover  the  stew-pan  and  let  the  birds  cook 
slowly.  When  they  are  done  take  them  up,  and 
if  the  gravy  is  not  thick  enough,  add  a  little  butter 
rolled  in  flour,  let  it  boil  once  and  pour  it  over  the 
birds. 


THE  NATIONAL  COOK  BOOK.  67 

ROASTED  REED  BIRDS. 

112.  Pick  your  birds,  and  with  a  pair  of  scis- 
sors cut  and  draw  them  as  chickens.     Wash  them 
clean  and  wipe  them  dry  ;  make  a  dressing  of  bread 
crumbs,  pepper,  salt  and  butter  enough  to  make 
the  crumbs  adhere  together ;  chopped  onion  may 
be  added,  with  a  small  quantity  of  any   kind   of 
sweet  herb,  finely  powdered.     Fill  the  birds  with 
this  dressing,  sew  them  up,  put  them  on  a  spit,  and 
baste  them  with  butter  whilst  they  are  roasting. 

REED  BIRD  PIE. 

113.  Cut  your  birds  in  half,  wash  them  and 
wipe  them  dry  ;  season  with  pepper  and  salt.    Line 
the  sides  of  your  pie  dish  with  paste,  then  place  in 
a  layer  of  reed  birds ;   over  these  dredge  a  little 
flour  and  put  some  lumps  of  butter ;   then  put  in 
another  layer  of  birds,  and  flour,  and  butter,  till 
all  are  in.     Put  in  enough  water  to  make  the  gravy, 
cover  with  a  lid  of  paste,  and  bake  in  a  moderate 
oven.     Leave  an  opening  in  the  centre  of  the  top 
crust  to  let  the  steam  escape. 


FRIED  REED  BIRDS. 

114.  Pick  them,  cut  them  down  the  back  with 
a  pair  of  scissors,  wash  them  and  dry  them  in  a 
cloth,  season  with  salt  and  pepper,  dip  each  one 
first  into  some  yelk  of  egg  well  beaten,  then  into 


63  THE  NATIONAL  COOK  BOOK. 

bread  crumbs  or  grated  cracker,  and  fry  them  in 
hot  lard  and  butter  mixed  in  equal  portions. 

The  white  of  the  egg  should  not  be  used,  as  the 
bread  or  cracker  crumbs  will  not  adhere  to  the 
flesh  so  well. 

They  may  be  dressed  as  above,  and  fried  in  the 
hot  lard  and  butter,  without  the  egg  and  crumbs. 


ROAST  TURKEY. 

115.  Draw  your  turkey  and  prepare  it  for  roast- 
ing in  the  same  manner  as  chickens.  Make  a 
dressing  of  bread  crumbs,  some  onions  finely 
minced,  pepper,  salt,  and  a  little  sweet  marjoram, 
with  enough' butter  to  make  the  crumbs  adhere  to- 
gether ;  rub  the  inside  of  the  turkey  with  pepper 
and  salt,  fill  it  with  this  dressing,  season  the  out- 
side with  salt  and  pepper,  truss  it  firmly,  put  it  on 
the  spit,  dredge  some  flour  over  it,  and  place  it  be- 
fore the  fire ;  baste  it  with  butter  while  it  is  cook- 
ing. Clean  the  giblets,  boil  them  in  very  little 
water,  with  some  salt.  When  the  turkey  is  done 
take  it  up,  pour  the  liquor  the  giblets  were  boiled 
in,  into  the  gravy  which  fell  from  it,  chop  up  the 
liver  and  put  it  in  with  some  butter  rolled  in  flour 
to  thicken  the  gravy,  and  more  pepper  and  salt. 
Serve  it  hot,  with  the  gravy  in  a  small  tureen.  A 
very  good  dressing  may  be  made  of  potatoes  boiled 
and  finely  mashed  with  onion,  pepper  and  salt,  and 


THE  NATIONAL  COOK  BOOK.  69 

plenty  of  butter.     Some  fill  the  crop  with  bread 
and  the  inside  with  potatoes. 

BOILED  TURKEY. 

116.  Draw  your  turkey,  wash  it  clean,  season  it 
with  salt,  but  no  pepper.    Make  a  force-meat  of  some 
cold  veal  finely  minced,  a  little  grated  ham,  pepper 
and  salt  to  the  taste ;  add  also  a  little  grated  nut- 
meg and   powdered  mace.      Fill  the  crop  of  the 
turkey  with  this  force-meat,  tie  or  skewer  it  well. 
Dredge  flour  over  it,  and  wrap  it  in  a  napkin.    Put 
it  in  a  large  pot  with  plenty  of  water  which  has 
been  salted.    Let  it  boil  for  about  two  hours,  which 
will  cook  it  sufficiently,  unless  it  be  a  very  large  one. 

Take  it  out  of  the  napkin,  place  it  on  a  large 
dish,  garnish  the  edges  of  the  dish  with  double 
parsley,  and  serve  with  a  rich  oyster  sauce  in  a 
tureen. 

ROASTED  DUCK,  No.  J.. 

117.  Clean  your  ducks  nicely,  wash  them  and 
wipe  them  dry.     Rub  them  inside  with  pepper  and 
salt,  and  fill  them  with  a  dressing  made  of  crumbs 
of  bread,  two  or  three  onions  finely  minced,  some 
pepper,  salt,  and  butter  enough  to  make  the  crumbs 
adhere.     Some  use  beaten  egg  in  the  dressing,  but 
it  makes  it  tough  and  heavy.     After  having  filled 
the  ducks  truss  them  and  put  them  on  the  spit; 
baste  them  with  butter  whilst  they  are  roasting. 


70  THE  NATIONAL  COOK  BOOK. 

Wash  the  livers,  first  cut  out  the  gall ;  with  a 
sharp  knife  open  the  gizzards  by  cutting  an  in- 
cision round  them,  but  not  so  deep  as  to  cut  the 
inner  skin  ;  then  with  your  fingers  tear  them  open. 
Pour  boiling  water  on  the  feet  and  skin  them ;  cut 
off  the  toes,  and  crack  the  leg  in  half,  wash  all  these- 
and  stew  them  in  very  little  water,  with  pepper 
and  salt.  When  the  ducks  are  done,  add  the  liquor 
the  giblets  were  boiled  in  to  the  gravy,  which  has 
dropped  from  them,  and  thicken  it  with  a  little 
butter  rolled  in  flour.  Serve  the  liver  on  the  dish 
with  the  ducks. 

ROAST  DUCK,  No.  2. 

118.  Prepare  the  ducks  as  directed  above,  and 
for  the  filling,  mince  two  onions  finely,  add  some 
pepper,  salt,  and  a  table  spoonful  of  powdered  sage, 
with  an  ounce  of  butter  and  some  beaten  egg. 

Rub  the  inside  of  the  ducks  with  pepper  and  salt, 
put  in  the  dressing,  truss  them,  and  put  them  on 
the  spit.  For  the  gravy,  proceed  as  directed  above. 

ROAST  GOOSE. 

119.  Clean  your  goose,  wash  it,  and  wipe  it 
dry,  then  season  it  with  pepper   and  salt  both  in- 
side and   out.     Make  a  dressing  of  bread  crumbs, 
pepper,  salt,  butter,  a  little  sweet  marjoram,  and 
some  onions  finely  minced.     Fill  the  goose  with 
this  dressing,  truss  it  firmly,  and  put  it  on  the  spit. 


THE  NATIONAL  COOK  BOOK. 

Whilst  it  is  roasting,  baste  it  with  butter,  and  be 
careful  not  to  let  it  burn. 

Clean  the  giblets,  put  them  on  in  a  stew-pan,  with 
very  little  water,  some  salt  and  pepper,  and  boil  them. 
Add  the  liquor  they  were  boiled  in  to  the  gravy 
which  dripped  from  the  goose.  Thicken  it  with  some 
butter  rolled  in  flour,  let  it  boil  a  few  minutes ;  add 
more  pepper  and  salt,  if  necessary.  Pour  this 
gravy  in  the  boat,  and  serve  it  with  the  goose. 
Some  prefer  a  little  sage  added  to  the  dressing  in 
place  of  the  sweet  marjoram. 

A  very  good  dressing  for  roast  goose  is  to  sub- 
stitute potatoes  boiled  and  finely  mashed  instead 
of  the  bread  crumbs,  then  add  the  pepper,  salt, 
onions,  and  sweet  marjoram  as  before. 

GIBLET  PIE. 

120.  Wash  and  clean  your  giblets,  put  them  in 
a  stew-pan,  season  with  pepper,  salt,  and  a  little 
butter  rolled  in  flour,  cover  them  with  water,  stew 
them  till  they  are  very  tender.  Line  the  sides  of 
your  pie  dish  with  paste,  put  in  the  giblets,  and  if 
the  gravy  is  not  quite  thick  enough  add  a  little 
more  butter  rolled  in  flour.  Let  it  boil  once,  pour 
in  the  gravy,  put  on  the  top  crust,  leaving  an 
opening  in  the  centre  of  it  in  the  form  of  a  square  ; 
ornament  this  with  leaves  of  the  paste.  Set  the 
pie  in  the  oven,  and  when  the  crust  is  done  take 
it  out. 


72  THE  NATIONAL  COOK  BOOK. 

ROAST  CHICKENS. 

121.  Clean  your  chickens,  wash  them  and  wipe 
them  dry;  season  them  inside  with  pepper  and  salt, 
make  a    dressing  of  bread  crumbs,  some  minced 
onion,  pepper,  salt,  and  as  much  butter  as  will  hold 
the  crumbs  together.     Fill  your  chickens  with  this 
dressing,  skewer  them  well  and  season  them  on  the 
outside  with  salt  and  pepper ;  put  them  on  the  spit, 
dredge  a  little  flour  over,  and  baste  them  with  but- 
ter wrhilst  they  are  roasting. 

Boil  the  gizzards  and  livers  in  very  little  water, 
take  out  the  liver,  chop  it  up  fine,  and  add  it  to  the 
water  it  was  boiled  in,  with  a  little  salt ;  stir  into 
this  all  the  gravy  which  dripped  from  the  chickens, 
and  thicken  it  with  some  butter  rolled  in  flour. 

Partridges  are  roasted  in  the  same  way. 

CHICKEN  PIE. 

122.  Cut  your  chickens  in  pieces,  wash  them, 
and  put  them  in  a  stew-pan  with  salt  and  pepper, 
and  water  enough  to  nearly  cover  them.     To  each 
one,  rub  one  ounce  of  butter  in  flour,  and  add  it  to 
the  gravy  when  the  chickens  are  done;  let  it  boil  a 
few  minutes.     Make  a  rich  paste,   line  the  sides  of 
your  pie  dish,   put  in   the  chickens   and    half  the 
gravy,  cover  the  pie  with  the  paste ;  leave  an  open- 
ing in  the  centre,  and  ornament  the  top  with  paste 
cut  in  flowers,  or  bars  twisted  and  laid  across  the 
centre.     When  the  crust  is  done  take  out  the  pie, 


THE  NATIONAL  COOK  BOOK.  73 

pour  in  the  remainder  of  the  gravy,  and  send  it  to 
the  table  in  the  dish  it  is  baked  in.  If  all  the  gravy 
is  put  in  at  once  it  will  be  apt  to  boil  over  Jthe  top 
and  disfigure  the  lid  of  the  pie. 

Partridge  pies  are  made  in  the  same  manner. 

CHICKEN  POT  PIE. 

123.  Cut  your  chickens  in  pieces,  wash  them 
and  dry  them  in  a  clean  napkin  ;   season  with  salt 
and  pepper.     Line'  the  sides  of  the  pot  with  paste, 
put  in  the  pieces  of  chicken,  and  between  every 
layer  of  chicken  put  a  piece  of  butter  rolled  in  flour, 
with  squares  of  the  paste  if  you  choose ;  pour  in 
enough  cold  water  to  cover  it,  and  put  on  a  lid  of 
the  paste ;  leave  an  opening  in  the  centre  of  the  top 
crust ;  cover  the  pot,  place  it  in  front  of  the  fire 
with  a  few  coals  under  it.    Turn  the  pot  frequently 
that  the  crust  may  be  evenly  browned  all  around. 
When  it  is  done,  if  the  gravy  should  not  be  thick 
enough,  add  a  little  more  flour  mixed  with  butter. 
Dish  it  by  putting  the  top  crust  on  the  sides  of  the 
dish,  lay  the  chicken  in  the  centre,  and  place  the 
brown  crust  on  the  top.     Serve  the  gravy  in  a 
sauce  boat. 

BROILED  CHICKENS. 

124.  Split  them  down  the  back,  wash  them 
nicely  and  wipe  them  dry.     Heat  your  gridiron, 
grease  the  bars,  and  put  your  chickens  over  clear 


74  THE  NATIONAL  COOK  BOOK. 

coals.  Broil  them  nicely,  be  careful  not  to  burn  the 
legs  and  wings.  When  done  season  them  with 
pepper,  salt,  and  a  large  piece  of  butter.  Send 
them  to  the  table  hot. 

Partridges,  pheasants  and  pigeons  are  broiled  in 
the  same  way. 

PRIED  CHICKENS. 

125.  Wash  your  chickens,  cut  them  in  pieces,  sea- 
son them  with  pepper  and  salt.     Have  in  a  pan  some 
hot  butter  and  lard  mixed  ;   dust  some  flour  over 
each  piece,  and  fry  them  slowly  till  of  a  bright 
brown  on  both  sides ;   take  them  up,  put  a  little 
water  in  the  pan,  add  some  butter  rolled  in  flour  to 
thicken  the  gravy,  and  more  pepper  and  salt  if  re- 
quired.    Young  spring  chickens  are  only  suitable 
for  frying. 

BOILED  CHICKENS. 

126.  Clean  and  wash  your  chickens,  put  them 
in  a  pot  with  boiling  water  enough  to  cover  them ; 
if  the  water  should  boil  away  add   more,  as  the 
skin  will  be  discolored  if  not  covered  with  water. 
Put  enough  salt  in  the  water  to  season  the  chickens 
sufficiently  when  they  are   done;    tie   some  tape 
around  them  to  keep  them  in  their  proper  shape ; 
when  they  are  tender  take  them  up  and  serve  them 
with  rich  egg  sauce. 

Boiled  chickens  are  frequently  stuffed  with  bread 


THE  NATIONAL  COOK  BOOK.  75 

crumbs,  seasoned  with  pepper,  salt,  a  little  onion, 
finely  chopped,  and  some  butter;  fill  the  chickens 
with  this  dressing,  truss  them  and  tie  tape  around 
them  to  preserve  their  shape.  But  it  is  preferable 
to  boil  chickens  without  the  filling,  as  it  soaks  the 
water  and  becomes  very  insipid. 

STEWED  CHICKENS. 

127.  One  pair  of  large  chickens, 
Two  tea  spoonsful  of  salt, 
One  tea  spoonful  of  pepper, 
Eight  tea  spoonsful  of  flour, 
One  pint  of  water. 

Cut  up  the  chickens,  separate  the  thighs  from 
the  lower  part  of  the  leg,  cut  the  breast  in  six 
parts,  cut  the  wings  in  two  parts,  and  the  back  in 
four  pieces,  put  them  into  a  stew-pan  with  the  pep- 
per, salt  and  flour,  stir  all  well  together,  and  then 
add  the  water.  Let  them  stew  till  perfectly  ten- 
der. If  the  gravy  should  not  be  thick  enough  add 
a  little  flour  mixed  with  water.  Fat  chickens  re- 
quire no  butter,  but  early  fall  chickens  would  need 
a  quarter  of  a  pound  to  make  a  rich  gravy. 

BROWN  FRICASSEE. 

128.  Cut  your  chicken  in  pieces,  wash  it  and  wipe 
it  dry ;  it  must  be  young,  an  old  one  would  not  be 
tender  when  cooked  in  this  manner ;  season  it  with 


76  THE  NATIONAL  COOK  BOOK. 

pepper  and  salt.  Put  in  your  pan  some  lard  or 
beef  dripping,  let  it  get  hot,  dredge  some  flour  over 
your  chicken  and  fry  it  of  a  handsome  brown,  turn 
each  piece  so  as  to  have  both  sides  done  alike. 
Take  the  pieces  out,  put  them  on  a  dish,  put  a  lit- 
tle water  in  the  pan  with  the  gravy,  and  a  piece  of 
butter  rolled  in  brown  flour  to  thicken  it.  Let  it 
boil  once  and  pour  it  over  the  chicken. 

WHITE  FRICASSEED  CHICKED. 

129.  Cut  up  a  chicken  in  pieces,  wash  it,  and 
season  with  pepper  and  salt,  put  it  in  a  stew-pan 
with  a  little  water,  and  let  it  stew  till  nearly  done ; 
then  add  a  tea  cupful  of  cream  and  some  butter 
rolled  in  flour  to  thicken  the  gravy.     If  not  suffi- 
ciently seasoned,  add  more  pepper  or  salt  as  may 
be  required.     If  the  chicken  is  fat  very  little  butter 
is  necessary.     Mace  or  nutmeg  may  be  added  if 
you  like  spice. 

CHICKEN  SALAD,  No.  1. 

130.  A  pair  of  large  fowls, 

Four  table  spoonsful  of  mixed  mustard,  or 
eight  of  French  mustard — the  French  is  prefer- 
able 

Half  a  pint  of  vinegar, 

Half  a  pint  of  sweet  oil, 

The  yelks  of  ten  hard  boiled  eggs, 

One  tea  spoonful  of  cayenne  pepper, 


THE  NATIONAL  COOK  BOOK.  77 

One  tea  spoonful  of  salt. 
Six  large  heads  of  celery. 

Boil  the  fowls  in  water  which  has  been  salted, 
and  stand  them  away  to  cool.  Take  off  the  skin, 
cut  the  meat  in  small  pieces  about  a  quarter  of  an 
inch  square,  then  cut  the  white  part  of  the  celery 
in  very  small  pieces,  put  it  in  a  colander,  place  the 
colander  in  a  pan  of  cold  water  in  order  to  keep 
the  celery  crisp. 

Boil  the  eggs  till  the  yelks  are  hard,  which  will 
take  twenty  minutes ;  mash  the  yelks  with  the  oil 
until  they  are  smooth,  then  add  the  vinegar,  mus- 
tard, pepper  and  salt. 

About  fifteen  minutes  before  the  chicken  salad  is 
to  be  sent  to  the  table,  drain  the  celery,  mix  it 
thoroughly  with  the  chicken,  and  then  pour  the 
dressing  over  it.  Stir  it  well. 

Cold  veal  or  turkey  is  very  good  dressed  in  1  his  way. 

This  receipt  may  be  relied  on  as  being  particu- 
larly nice.  No.  2  is  not  quite  so  rich. 

CHICKEN  SALAD,  No.  2. 
131.     One  pair  of  chickens, 

Eight  eggs, 
Half  a  pint  of  oil, 
One  gill  of  vinegar, 
Mustard,  pepper,  and  salt  to  the  taste, 
Six  heads  of  celery. 
7* 


78  THE  NATIONAL  COOK  BOOK. 

Boil  the  chickens  in  water  with  a  little  salt 
When  cold  cut  the  meat  in  small  pieces  about  a 
quarter  of  an  inch  square ;  cut  the  celery  in  small 
pieces  and  lay  it  in  water;  boil  the  eggs  twenty 
minutes,  take  out  the  yelks,  mash  them  fine  with 
the  oil,  add  the  vinegar,  mustard,  salt  and  pepper. 
Drain  the  celery,  mix  it  with  the  chicken,  and  stir 
the  mixture  of  egg,  vinegar,  oil,  &c.,  well  through 
the  chicken  and  celery. 


VEGETABLES. 

All  vegetables  are  better  to  be  freshly  gathered, 
when  left  to  stand  long,  they  lose  much  of  their 
flavor. 

Late  in  the  season,  when  turnips,  parsnips,  car- 
rots, &c.,  begin  to  lose  their  sweetness,  they  may 
be  greatly  improved  by  adding  a  tea  spoonful  or  two 
of  sugar  to  the  water  they  are  boiled  in. 

BOILED  POTATOES,  No.  1. 

132.  Select  the  potatoes  as  nearly  as  possible 
of  the  same  size.  Wash  and  boil  them  with  the 
skins  on. 

Throw  a  little  salt  in  the  water.  When  they 
are  soft,  peel  them  and  send  them  to  the  table  hot. 
Or  they  may  be  mashed  with  butter,  salt  to  the 
taste,  and  milk  or  cream  in  the  proportion  of  an 
ounce  of  butter  and  half  a  gill  of  milk  or  cream 


THE  NATIONAL  COOK  BOOK.  79 

fo  ten  potatoes.  They  should  be  sent  to  the  table 
immediately,  as  they  spoil  if  they  stand  after  they 
are  done. 

Put  them  over  the  fire,  in  cold  water,  or  they 
will  be  likely  to  burst  before  they  are  cooked. 

BOILED  POTATOES,  No.  2. 

133.  Wash  ten  potatoes,  boil  them  in  water, 
with  a  little  salt.     When  they  are  soft,  peel  them, 
put   them  in  a  pan,  with  an  ounce  of  butter  and 
half  a  gill  of  milk  or  cream.     Mash  them  well,  add 
more  salt  if  necessary,  and  put  them  in  a  vegetable 
dish. 

Have  ready  an  egg  beaten  light ;  spread  the  egg 
over  the  potatoes,  and  brown  it  with  a  salamander, 
if  you  have  one,  or  wash  the  pan  of  the  shovel, 
heat  it  very  hot,  and  hold  it  over  the  potatoes  suf- 
ficiently near  to  brown  the  egg. 

Serve  it  hot. 

PRIED  POTATOES,  No.  1. 

134,  Boil  some  potatoes  in  water  a  little  salted. 
When  they  are  done,  peel  them,  and  set  them  away 
to  cool.    When  cold,  cut  them  in  thin  slices,  season 
with  salt  and  pepper,  and  dredge  a  little  flour  over 
them. 

Have  ready  some  hot  lard  in  a  pan,  pour  in  the 
potatoes,  and  fry  them  a  delicate  brown. 


80  THE  NATIONAL  COOK  BOOK. 

PRIED  POTATOES,  No.  2. 

135.  Boil  some  potatoes ;  when  done,  peel  them, 
and  set  them  away  to  get  cold.     Then  chop  them 
up  fine,  and  add  pepper  and  salt  to  the  taste.    Flour 
them,  and  fry  in  hot  lard.     They  must  be  brown. 

Some  add  a  little  vinegar  just  before  they  are 
taken  out  of  the  pan. 

FRIED  POTATOES,  No.  3. 

136.  Boil  some  potatoes,  peel,  and  mash  them 
finely.     To  ten  potatoes  add  half  a  gill  of  milk  or 
cream,  and  pepper  and  salt  to  the  taste. 

Make  the  mashed  potato  in  little  cakes,  flour 
them  on  both  sides,  and  fry  them  in  hot  lard.  If 
there  are  any  cold  mashed  potatoes  left  from  dinner, 
they  may  be  cooked  in  this  way  for  breakfast. 

PRIED  POTATOES,  No.  4. 

137.  Boil  some  potatoes,  mash  and  season  them 
with  pepper  and  salt. 

To  ten  potatoes  chop  four  onions  and  mix  with 
the  mashed  potato,  and  half  a  gill  of  milk  or 
cream. 

Make  it  out  in  small  cakes,  dredge  flour  on  both 
sides,  and  fry  them  in  hot  lard  till  they  are  of  a 
light  brown. 

PRIED  SWEET  POTATOES. 

138.  Boil  some  sweet  potatoes  till  they  are  soft 


THE  NATIONAL  COOK  BOOK.  81 

enough  to  pass  the  prong  of  a  fork  through  them, 
Peel  them,  and  when  they  get  cold  slice  them. 
Season  with  pepper  and  salt  to  the  taste,  dredge 
flour  over,  and  fry  them  in  hot  lard.  They  should 
he  of  a  fine  light  brown. 

ROASTED  POTATOES. 

139.  Wash  them,  and  put  them  in  a  pan,  in  a 
moderate  oven.     When  they  can  be  easily  pierced 
by  a  fork,  they  are  done. 

Serve  them  with  the  skins  on.  Those  who  re- 
side in  the  country,  and  have  wood  fires,  may  roast 
them  in  the  following  manner.  Sweep  the  hot 
stone  in  front  of  the  fire,  place  the  potatoes  on  it, 
and  cover  them  with  hot  ashes.  When  they  are 
soft,  wipe  the  skins  and  send  them  to  the  table  hot. 

POTATO  CAKES. 

140.  Boil  six  potatoes,  mash  them  fine,  and 
add   to  them  three  eggs,  boiled   hard  and   finely 
chopped,  with  salt  and  pepper  to  the  taste,  and  a 
table  spoonful  of  milk  or  cream. 

Make  it  out  in  small  cakes,  flour  them  on  both 
sides,  and  fry  them  a  delicate  brown 

POTATO  KALE. 

141.  Six  potatoes. 
Half  head  of  cabbage. 


82  THE  NATIONAL  COOK  BOOK. 

Two  ounces  of  butter. 
One  gill  of  cream. 

Put  your  cabbage  on  to  boil,  with  a  little  salt  in 
the  water ;  when  it  is  nearly  done,  pare  your  po- 
tatoes and  put  them  in  with  the  cabbage.  When 
the  potatoes  are  soft,  take  them  out — drain  the 
cabbage — wipe  a  sauce-pan,  or  the  pot  they  were 
boiled  in,  put  the  potatoes  and  cabbage  into  it, 
mash  both  very  fine,  add  the  butter  and  cream  with 
salt  and  pepper  to  the  taste.  Set  the  pot  over  the 
fire  and  stir  it  till  the  potatoes  are  hot.  Serve  it 
immediately. 

This  is  very  good  with  cold  meat. 


POTATO  SALAD. 

(Jl  German  Dish.) 
142.     Six  potatoes. 
Six  onions. 

Two  ounces  of  butter. 
Pepper,  salt,  and  vinegar  to  the  taste. 

Boil  the  potatoes  and  the  onions  till  they  are  soft ; 
the  onions  require  about  as  long  again  as  the  potatoes. 

Wipe  out  the  pot  in  which  the  potatoes  were 
boiled,  mash  the  onions  in  it,  slice  the  potatoes,  but 
do  not  mash  them,  and  add  to  the  onions,  put  in 
the  butter,  pepper,  salt,  and  vinegar ;  set  it  over  the 


THE  NATIONAL  COOK  SOOK*  83 

fire  and  stir  it  till  it  is  hot,  when  it  will  be  ready 
for  the  table. 

Some  persons  prefer  it  without  the  vinegar. 

POTATO  SAUSAGE. 

143.  Of  cold  veal  finely  chopped  add  the  same 
quantity  of  cold  mashed  potato,  and  season  with 
pepper  and  salt  to  the  taste. 

Make  it  out  in  small  cakes,  flour  them,  and  fry 
them  a  light  brown. 

They  may  be  fried  in  sausage  gravy  if  you  have 
any  left. 

Cold  potatoes  left  from  dinner  will  answer  for 
this  dish. 

STEWED  TOMATOES. 

144.  If  they  are  not  very  ripe,  pour  boiling 
water  over  them,  and  let  them  stand  a  few  minutes, 
the  skin  will  peel  off  very  easily. 

Then  cut  them  up,  put  them  in  a  stew-pan  with- 
out any  water,  and  cook  them  till  they  are  soft. 
If  they  prove  too  juicy,  dip  some  of  the  water  out 
and  mash  them  fine.  Season  with  butter,  cayenne 
pepper  and  salt. 

They  may  be  thickened  with  bread  crumbs  or 
grated  cracker,  if  preferred. 

FRIED  TOMATOES. 

145.  Wash  them,  cut  them  in  half,  take  out 
the  seeds,  and  season  them  with  pepper  and  salt. 


84  THE  NATIONAL  COOK  BOOK* 

Have  ready  some  melted  butter  in  a  pan,  put 
them  into  it,  and  fry  them  slowly  till  very  soft. 

BAKED  TOMATOES. 

146.  Wash  them,  and  cut  them  in  two  parts, 
round  the  tomato,  that  is,  so  as  the  cells  can  he 
divested  of  the  pulp  and  seeds  which  they  contain. 
To  six  tomatoes  take  half  a  pint  of  bread  crumbs, 
one  large  onion  finely  chopped,  one  ounce  of  but- 
ter, pepper  and  salt  to  the  taste.     Fill  the  cells  of 
each  piece  with  the  dressing,  put  two  halves  to- 
gether, and  tie  them  with  a  piece  of  thread.     Put 
them  in  a  pan  with  an  ounce  of  butter  and  a  gill 
of  water,  set  them  in  a  moderate  oven,  and  cook 
them  till  they  are  soft.  * 

When  done,  cut  off  the  threads  and  serve  them. 

SCALLOPED  TOMATOES. 

147.  Peel  fine  ripe  tomatoes,  cut  them  up  in 
small  pieces,  and  put  in  a  pan  a  layer  of  bread 
crumbs,  then  a  layer  of  tomatoes,  with  pepper,  salt 
and  some  pieces  of  butter ;  then  put  another  layer 
of  bread  crumbs  and  tomatoes,  and  so  on  till  the 
dish  is  full.     Spread  some  beaten  egg  over  the  top 
and  set  it  in  the  oven  and  bake  it. 


BROILED  TOMATOES. 

148.     Wash  them,  cut  them  in  half,  take  out  the 


THE  NATIONAL  COOK  BOOK.  85 

Seeds,  grease  the  bars  of  your  gridiron,  put  on  the 
tomatoes  and  broil  them  slowly.  The  bars  of 
the  gridiron  should  not  be  very  far  apart.  "When 
they  are  done  season  them  with  pepper,  salt  and 
butter,  and  serve  them  hot. 

TOMATOES  DRESSED  AS  CUCUMBERS. 

149.  Peel  some  tomatoes,  cut  them  in  slices^ 
add  salt,  pepper  and  vinegar,  and  serve  them  cold. 

They  may  be  dressed  as  above  with  the  addition 
of  mustard  and  sweet  oil. 

Some  prefer  them  peeled,  sliced,  and  seasoned 
only  with  salt. 

TOMATO  FRICANDEAU. 

150.  Get  some  slices  of  veal  cutlets,  pound  and 
wash  them,  season  them  with  pepper  and  salt,  and 
fry  them  slowly  till  they  are  done.     They  should 
be  of  a  light  brown  on  both  sides.     Stew  some  to- 
matoes very  dry,  strain  them  through  a  sieve  to 
get  out  all  the  seeds,  pour  the  pulp  into  the  gravy 
after  the  meat  has  been  taken  out,  and  thicken  it 
with  a  piece  of  butter  rolled  in  flour.     Pour  this 
over  the  meat  and  serve  it  hot. 


BAKED  BEETS. 

151.     Wash  your  beets,  put  them  in  a  pan,  and 
set  them  in  a  moderate  oven  where  they  will  bake 
8 


86  THE  NATIONAL  COOK 

slowly*  When  they  are  very  soft  take  them  out, 
remove  the  skins,  slice  them,  and  dress  them  with 
butter,  pepper  and  salt,  or  vinegar  if  preferred. 

They  may  be  boiled  and   dressed  in  the  same 
way. 

EGG*PLANT,  No.  1. 

152.  Pare  and  cut  them  in  slices  about  a  quar- 
ter of  an  inch  thick,  season  them  with  salt  and 
pepper.     Have  ready  some  hot  butter  in  a  pan,  put 
in  the  slices  and  fry  them  very  slowly  till  they  are 
perfectly  soft.     There  should  be  enough  butter  in 
the  pan  to  prevent  them  from  sticking  to  the  bot- 
tom.    Serve  them  hot. 

EGG-PLANT,  No.  2. 

153.  Make  a  batter  as  for  fritters.     Slice  your 
egg-plant  in  thin  slices  not  more  than  the  eighth  of 
an  inch  thick ;  cut  each  slice  in  four  parts,  or  any 
size  you  choose,  season  with  pepper  and  salt,  dip 
each  piece  in  the  batter,  and  fry  them  in  hot  lard 
of  a  light  brown  on  both  sides. 

EGG-PLANT,  No.  3. 

.  154.  Peel  your  egg-plant  and  cut  it  in  thin 
slices,  each  slice  may  be  cut  in  four  or  five  pieces 
according  to  the  size  of  the  plant.  Beat  some  eggs 
and  have  ready  some  bread  crumbs  or  grated 


THE  NATIONAL   COOK  BOOK.  87 

cracker ;  season  your  egg-plant,  dip  each  piece  in 
the  egg,  then  in  the  crumbs,  and  fry  them  in  hot 
lard  of  a  handsome  brown  on  both  sides. 


EGG-PLANT,  No.  4. 

155.  Put  on  an  egg-plant  in  a  vessel  of  water, 
and  boil  it  until  you  can  pierce  it  with  a  fork,  and 
it  is  perfectly  soft ;  then  take  it  out,  cut  it  in  half, 
with  a  spoon  scoop  out  all  the  inside ;  season  it  well 
with  pepper  and  salt,  have  some  bread  crumbs  or 
grated  cracker  and  beaten  egg.  Take  up  a  por- 
tion of  the  egg-plant  about  the  size  of  an  oyster, 
with  a  spoon,  dip  it  into  the  egg,  then  into  the 
crumbs,  and  fry  them  in  hot  lard  of  a  light  brown 
on  both  sides. 


EGG-PLANT,  No.  5. 

(French  mode.) 

156.  Cut  an  egg-plant  in  half,  bin  do  not  cut 
off  the  rind.  Then  \vith  a  sharp  knife  score  it  very 
deeply,  both  lengthwise  and  crosswise,  but  be  care- 
ful not  to  break  the  skin  in  so  doing.  Place  each 
half  in  a  pan  with  the  scored  side  up,  season  it 
with  pepper  and  salt,  and  over  this  pour  some 
sweet  oil  or  melted  butter,  if  preferred.  Set  it  in 
an  oven  and  cook  it  slowly  till  the  plant  is  perfect- 
ly soft.  The  top  should  be  brown. 


88  THE  NATIONAL  COOK  BOOK. 

BROWNED  EGG-PLANT. 

157.  Boil  an  egg-plant  in  water  which  has  been 
salted,  until  it  is  perfectly  soft;  when  done  take  it 
out   of  the  water,  cut  it  in  half  and  scoop  out  all 
the  inside,  mash  it  very  fine,  and  to  every  tea  cup- 
ful of  mashed  egg-plant  add   one  table  spoonful  of 
grated  cracker  and   a   dessert  spoonful  of  butter, 
with  salt  and  pepper  to  the  taste.     Put  it  in  the 
dish  it  is  to  be  served  in,  beat  an  egg  light,  spread 
a  portion  of  it  over  the  egg-plant,  then  strew  on 
some  grated  cracker,  and  lastly  spread  over  the  re- 
mainder of  the  egg.     Set  it  in  the  oven  and  brown 
it.     Serve  it  hot. 

PARSNIPS,  No.  1. 

158.  Scrape  and  wash  your  parsnips  and  put 
them  on  with  just  enough  water  to   boil  them  and 
no  more;  when  they  are  done  they  should  be  nearly 
dry.     Then  dish  them  and  pour  over  melted  butter 
and  a  little  salt,  or  some  drawn  butter. 

\  

PARSNIPS,  No.  2. 

159.  Boil  them  as  directed  in  No.  1,  and  when 
done  cut  them  in  half,  grease  the    bars  of  your 
gridiron,  put  them  on  it  over  some  lively  coals  and 
brown  them. 

PARSNIPS,  No,  3. 

160.  Boil  them  as  directed  in   No.   1,  when 


THE  NATIONAL  COOK  BOOK.  89 

done  mash  them,  season  with  pepper  and  salt,  and 
a  small  piece  of  butter. 

PARSNIPS,  No.  4. 

161.  Boil  them  as  in  No.  1,  slice,  flour  and  fry 
them  of  a  light  brown  in  some  hot  lard. 

PARSNIPS  STEWED. 

162.  Put  on  a  piece  of  pickled  pork  and  boil 
until  it  is  about  half  done  or  a  little  more.     Then 
scrape  and  wash  your  parsnips,  put  them  on  in  as 
little  water  as  will  keep  them  from  burning,  then 
add  the  pork  ;   when   the  parsnips  are  soft  dish 
them. 

BOILED  GREEN  CORN. 

163.  Green  corn  should   always  be  boiled  on 
the  cob,  with  the  inner  husks  on  it.     To  prepare  it 
turn  down  the  inner  husks,  cut  off  the  upper  end, 
wash  the  corn,  and  replace  the  husks. 

Boil  it  about  half  an  hour  in  water  salted  to  the 
taste.  It  should  be  cooked  in  just  enough  water 
to  cover  it. 

CORN  FRITTERS. 

164.  One  tea  cupful  of  milk. 
Three  eggs. 

One  pint  of  green  corn  grated. 


90  THE  NATIONAL  COOK  BOOK. 

A  little  salt. 

As  much  flour  as  will  form  a  batter. 

Beat  the  eggs,  the  yelks  and  whites  separate, 
To  the  yelks  of  the  eggs  add  the  corn,  salt,  milk, 
and  flour  enough  to  form  a  batter,  beat  the  whole 
very  hard,  then  stir  in  the  whites,  and  drop  the 
batter,  a  spoonful  at  a  time,  into  hot  lard,  and  fry 
them  on  both  sides  of  a  light  brown  color. 

CORN  OYSTERS. 

165.  One  pint  of  grated  green  corn. 
Two  eggs. 

As  much  wheat  flour  as  will  make  it  adhere 
together. 

Beat  the  eggs,  mix  them  with  the  grated  corn, 
and  add  enough  flour  to  form  the  whole  into  a 
paste.  Fry  them  of  a  light  brown  in  hot  lard. 

HOMINY. 

166.  One  quart  of  hominy  or  broken  co^n  to 
one  pint  of  beans  ;  pick  and  wash  them,  and  put 
them  to  soak  with  water  enough  just  to  cover 
them.     Let  them  soak  all  night ;  in  the  morning 
put  all  on  to  boil,  with  three  pounds  of  pickled 
pork,  and  more  water  to  cover  them.     Boil  it  eight 
hours.     The  pot  will  require  filling  up  with  hot 
water,  whilst  the  hominy  is  boiling.     It  requires 
no  stirring. 


THE  NATIONAL  COOK  BOOK.  91 

SOUR  KROUT 

167.  Six  heads  of  cabbage. 
Half  a  gill  of  salt. 

Wash  the  cabbages  nicely,  line  the  tub  with  the 
outer  leaves,  and  sprinkle  over  a  little  of  the  salt. 
Cut  the  cabbages  very  fine,  and  put  in  a  layer  of 
cabbage  and  a  sprinkle  of  salt  until  the  whole  is  in. 
Each  layer  of  cabbage  must  be  well  pounded  down 
with  a  heavy  pestle.  Cover  the  top  with  cabbage 
leaves  and  a  little  more  salt.  Spread  over  the 
whole  a  clean  cloth,  and  then  a  board  to  fit  closely, 
with  a  weight  to  press  the  cabbage  down. 

As  soon  as  fermentation  ceases,  take  off  the  board 
and  cloth,  wash  them  well,  and  replace  them.  The 
sour  krout  will  now  be  fit  for  use. 

BOILED  SOUR  KROUT. 

168.  One  quart  of  sour  krout. 
One  pound  of  pickled  pork. 

Put  on  the  sour  krout  to  boil,  wash  the  pork 
and  put  with  it ;  at  the  end  of  two  hours  take  out 
the  pork,  but  let  the  krout  boil  one  hour  longer. 

C  AULIFL  O  WER . 

169.  Wash  a  fine  cauliflower,  put  it  in  a  net 
and  boil  it  in  just  enough  water  to  cover  it.     The 
water  must  be  salted  to  the  taste. 


92  THE  NATIONAL  COOK  BOOK. 

When  it  is  done  drain  it,  put  it  in  a  vegetable 
dish,  and  pour  drawn  butter  over  it. 

COLD  SLAW. 

170.  Cut  a  cabbage  in  half,  and  with  a  sharp 
knife  shave  it  down  very  finely. 

Make  a  dressing  of  one  egg,  well  beaten,  half  a 
gill  of  vinegar,  salt  to  taste,  and  a  tea  spoonful  of 
butter.  Beat  the  egg  light,  add  to  it  the  vinegar, 
salt,  and  butter.  As  soon  as  the  egg  is  thick,  take 
it  off  the  fire,  set  it  away  to  cool,  then  pour  it  over 
the  cabbage,  and  mix  it  well  together. 

Some  prefer  a  little  sugar  in  the  egg  and  vinegar. 

HOT  SLAW. 

171.  Cut  the  cabbage  in  half,  and  shave  it  very 
finely.    Put  it  into  a  stew-pan,  with  a  piece  of  but- 
ter, and  salt  to  the  taste;  pour  in  just  enough  water 
to  prevent  it  from  sticking  to  the  pan.     Cover  it 
closely,  and  let  it  stew,  stir  it  frequently,  and  when 
it  is  quite  tender,  add  a  little  vinegar,  and  serve  it 
hot. 

FRENCH  SLAW. 

172.  Shave  the  cabbage  as  for  other  slaw. 

To  one  pint  of  the  cut  cabbage,  have  three  eggs 
boiled  hard,  mash  the  yelks  with  a  spoon,  and  add 
gradually  one  wine  glassful  of  oil,  then  pour  in  one 
wine  glass  of  vinegar,  one  tea  spoonful  of  common 


THE  NATIONAL  COOK  BOOK.  93 

mustard,  or  a  dessert  spoonful  of  French  mustard, 
salt  and  cayenne  pepper  to  the  taste. 

Pour  the  mixture  over  the  cabbage,  stir  it  well, 
and  serve  it. 

MUSHROOMS. 

173.  Wash  your  mushrooms,  cut  off  the  end 
of  the  stalks,  and  peel  them.     Put  them  in  a  stew- 
pan,  without  any  water,  and  season  with  salt  and 
pepper.     Add  two  ounces  of  butter  rolled  in  two 
tea  spoonsful  of  flour,  to  every  pint  of  mushrooms. 
Cover  them  closely,  and  let  them  simmer  slowly 
till  they  are  soft. 

SPINACH. 

174.  Wash  it  well  through  several  waters,  as 
it  is  apt  to  be  gritty.     Put  it  into  a  pot  without 
any  water,  let  it  cook  slowly  until  it  is  very  soft. 
Then  drain  and   mash  it  with  a  piece  of  butter, 
pepper  and  salt  to  the  taste.     Put  it  in  a  vegetable 
dish,  and  strew  over  the  top  eggs  which  have  been 
boiled  hard  and  finely  chopped,  or  poached  eggs. 

SPINACH  AS  GREENS, 

175.  Spinach  may  be  boiled   with  a  piece  of 
corned  beef,  or  pickled  pork,  and  served  as  greens. 

Cabbage  may  be  boiled  in  the  same  manner,  but 
meat  has  a  very  strong  taste  when  boiled  with 
vegetables  in  this  way. 


94  THE  NATIONAL  COOK  BOOK. 

DANDELION. 

176.  Pick  and  wash  your  dandelion  and  cut  off 
the  roots.     Drain  it,  and   make  a  dressing  of  an 
egg,  well   beaten,   a  half  a  gill   of  vinegar,  a  tea 
spoonful  of  butter,  and  salt  to  the  taste.     Mix  the 
egg,  vinegar,  butter  and  salt  together,  put  the  mix- 
ture over  the  fire,  and  as  soon  as  it  is  thick,  take  it 
off,  and  stand  it  away  to  get  cold. 

Drain  your  dandelion,  pour  the  dressing  over  it 
and  send  it  to  the  table. 

SQUASHES  OR  CYMLINS. 

177.  If  they  are  old  and  tough  peel  them,  but 
if  they  are  young,  and  the  rind  is  tender,  they  are 
better  cooked  with  the  skin  on. 

The  round  squashes  may  be  cooked  whole,  but 
the  long  ones  must  be  cut  in  two  or  three  pieces, 
according  to  the  size  of  the  vessel  they  are  to  be 
cooked  in.  • 

Stew  them  in  as  little  water  as  possible,  till  they 
are  soft.  Take  them  out,  drain,  and  press  them  as 
dry  as  you  can.  Then  put  them  in  a  stew-pan,  add 
butter,  pepper  and  salt  to  the  taste.  Add  some 
cream  if  you  have  it. 

Heat  them  very  hot  and  serve  them. 

OCHRAS. 

.178.     Wash  them,  cut  them  in  half,  season  with 


THE  NATIONAL  COOK  BOOK.  95 

pepper  and  salt ;  fry  them  in  butter  till  of  a  light 
brown.     They  must  be  fried  slowly. 



CARROTS. 

179.  Scrape  and  wash  them.     Boil  them  in  a 
little  water,  with  salt  to  taste.     When  they  are 
soft  dish  them,  and  pour  over  melted   butter,  or 
drawn  butter. 

TURNIPS. 

180.  They  should  be  boiled  in  as  little  water 
as  possible.     Season  the  water  with  salt  just  to 
taste.     When  they  begin  to  lose  their  sweetness, 
late  in  the  season,  add  a  little  sugar,  which  greatly 
improves  their  flavor. 

When  soft,  take  them  up  and  mash  them  with 
a  little  pepper,  salt,  butter,  and  cream,  if  you 
have  it. 

CELERY  DRESSED  AS  SLAW. 

181.  Cut  the  celery  in  pieces  about  a  quarter 
of  an  inch  long.     Make  a  dressing  of  the  yelks  of 
three  eggs  boiled  hard,  half  a  gill  of  vinegar,  half 
a  gill  of  sweet  oil,  one  tea  spoonful  of  French  mus- 
tard, or  half  a  tea  spoonful  of  common  mustard, 
with  salt  and  cayenne  pepper  to  the  taste.     Pour 
this  mixture  over  the  celery,  stir  it  well  and  send 
it  to  the  table. 

It  should  be  kept  in  cold  water  to  make  it  crisp, 


96  THE  NATIONAL  COOK  BOOK, 

until  about  fifteen  minutes  before  it  is  sent  to  the 
table,  then  drain  it  and  pour  the  dressing  over. 

CELERY  STEWED  WITH  LAMB. 

(French  fashion.) 

182.  Take  six  neck  chops,  crack  the  bone  of 
each  across  the  middle,  and  put  them  into  a  stew-pan. 
Cut  up  and  wash  two  large  heads  of  celery,  and 
mix  with  the  meat ;  pepper  and  salt  to  the  taste. 
Roll  two  ounces  of  butter  in  a  little  flour  and  add 
to  it,  with  half  a  gill  of  water.     Cover  it  closely, 
and  let  it  simmer  slowly  till  the  celery  is  soft.     If 
the  gravy  stews  away  too  much,  add  a  little  water, 
and  if  it  should  not  be  quite  thick  enough,  stir  in  a 
little  flour  mixed  with  cold  water. 

ASPARAGUS. 

183.  Scrape  and  wash  your  asparagus,  put  it 
in  a  net,  boil  it  in  just  enough  water  to  cover  it, 
with  salt  to  the  taste. 

When  it  is  done  and  perfectly  soft,  take  it  up, 
drain  it,  and  pour  over  it  a  rich  drawn  butter. 

Toast  is  generally  laid  in  the  bottom  of  the  dish 
and  the  asparagus  put  on  it,  but  some  prefer  it 
without  the  toast. 

DUTCH  SALAD. 

184.  Choose  a  head  of  fine  cabbage  lettuce, 


THE  NATIONAL  COOK  BOOK.  97 

Strip  off  the  outer  leaves,  cut  it  in  half,  and  wash 
it  well. 

Fry  a  slice  of  ham ;  when  it  is  done,  take  it  out 
of  the  pan,  and  pour  in  to  the  hot  fat  one  beaten 
egg,  and  a  wine  glassful  of  vinegar,  set  it  on  the 
fire,  and  as  soon  as  it  thickens  take  it  off. 

Cut  the  salad  in  small  pieces,  and  pour  the  egg 
and  vinegar  over  it  whilst  it  is  lukewarm. 

Lay  the  salad  in  a  deep  dish,  cut  the  ham  in 
pieces  about  an  inch  square,  and  place  on  the  top. 
Let  it  stand  about  five  minutes,  and  send  it  to  the 
table. 

CORN  SALAD. 

185.  This  may  be  dressed  at  the  table  with  sugar 
and  vinegar,  or  lemon  juice ;  or  with  eggs  boiled 
hard,  vinegar,  mustard,  sweet  oil,  salt  and  pepper 
as  directed  for  French  slaw. 

Scurvy  grass  and  lettuce  may  be  dressed  in  the 
same  manner. 

BOILED  ONIONS. 

186.  Peel  them,  and  boil  them  in  equal  parts 
of  milk  and  water.     When  they  are  tender,  take 
them  up,  drain  them,  and  add  salt,  pepper  and 
butter  to  the  taste. 

Do  not  put  salt  in  the  water  they  are  boiled  in, 
as  that  will  curdle  the  milk  and  cause  a  scum  to 
settle  on  the  onions. 
9 


98  THE  NATIONAL  COOK  BOOK* 

FRIED  CUCUMBERS. 

187.  Slice  your  cucumbers  lengthwise,  season 
them  with  pepper  and  salt,  flour  and  fry  them  in 
hot  butter.     They  should  be  of  a  delicate  brown 
color  when  done. 

LIMA  BEANS, 

188.  Lima  beans  require  from  half  an  hour  to 
three  quarters  to  boil.     They  should  be  boiled  in 
as  little  water  as  possible  to  preserve  their  flavor. 
As  soon  as  they  are  soft  take  them  out,  drain  them 
in  a  colander  and  season  wTith  butter,  pepper  and 
salt;  pour  them  in  a  pan  to  be  seasoned,  as  the 
butter  would  run  through  the  colander. 

Add  salt  to  the  water  they  are  boiled  in. 

WINDSOR  OR  HORSE  BEANS. 

189.  Shell  the  beans,  put  them  in  a  pan,  and 
pour  boiling  water  over  them,  cover  them  and  let 
them  stand  where  they  will  keep  warm.     In  fifteen 
minutes  pour  off  the  water  and  remove  the  thick 
brown  skin  which  gives  them  such  a  strong  flavor 
when  boiled  with  it  on.     Put  them  in  a  stew-pan 
with  very  little  water,  and  boil  them  till  they  are 
soft.     Drain  them  and  season  with  butter,  pepper 
and  salt. 

STRINGED  BEANS. 

190.  Prepare  the  beans  by  cutting  each  end  ami 


THE  NATIONAL  COOK  BOOK.  99 

stripping  olF  the  tough  fibre,  commonly  known  as 
the  string ;  cut  each  bean  in  three  or  four  pieces, 
and  stew  them  in  very  little  water,  which  has  been 
salted,  so  that  when  they  are  done  the  pan  will  be 
nearly  dry.  They  require  from  one  to  two  hours 
to  boil.  When  they  are  perfectly  soft  drain  them 
in  a  colander,  then  put  them  in  a  pan  and  season 
with  butter,  pepper  and  salt  to  the  taste.  Serve 
them  hot. 


BOILED  DRIED  BEANS. 

191.  Put  a  piece  of  pickled  pork  in  a  pot  with 
two  quarts  of  water.  In  another  pot  put  one  quart 
of  dried  beans,  which  must  have  been  carefully 
picked  and  washed.  As  soon  as  the  beans  begin 
to  boil  take  them  out,  put  them  in  a  colander  to 
drain,  then  put  them  in  with  the  meat  and  just 
cover  the  whole  with  water.  Boil  them  till  they 
are  quite  soft  and  send  them  to  the  table. 


GREEN  PEAS. 

192.  These  should  be  boiled  in  very  little 
water,  with  a  tea  spoonful  of  salt  to  a  pint  of  wa- 
ter, and  if  the  peas  are  not  very  sweet  add  a  little 
sugar.  When  they  are  young  fifteen  minutes  is 
sufficient  to  boil  them.  Drain  them  and  add  but- 
ter, pepper  and  salt  to  the  taste. 


100  THE  NATIONAL  COOK  BOOK. 

SALSIFY  OR  OYSTER-PLANT,  No,  1. 
193.  Scrape  the  roots,  wash  and  boil  them  in 
water  with  a  little  salt.  When  they  are  soft  take 
them  up,  drain  them  and  season  to  the  taste  with 
pepper,  and  more  salt  if  necessary.  For  ten  roots 
pour  over  half  an  ounce  of  melted  butter. 


SALSIFY  OR  OYSTER-PLANT,  No.  2. 

194.  Boil  the  roots  in  water,  with  a  little  salt, 
until  they  are  soft.     Take  them  up,  mash  them 
very  fine,  add  pepper  and  salt  to  the  taste.     Have 
ready  some  bread  crumbs  or  grated  cracker,  and  a 
couple  of -eggs  beaten.     With  a  spoon  dip  out  a 
portion  of  the  salsify  about  as  large  as  an  oyster, 
dip  it  in  the  egg,  then  in  the  cracker,  and  fry  it  in 
hot  lard.     When  of  a  light  browrn  on  both  sides 
lay  them  on -a  dish  and  send  to  the  table.     This 
is  a  breakfast  dish. 

SALSIFY  OR  OYSTER-PLANT,  No.  3. 

195.  Wash  the  roots  and  scrape  them  clean ; 
grate  them  and  add  a  little  pepper  and  salt ;  beat 
two  eggs,  add  a  pint  of  milk,  and   stir  in  enough 
flour  to  make  a  thick  batter,  also  salt  to  the  taste. 
Mix  the  salsify  with  the  batter,  and  have  ready  a 
pan  with  some  hot  lard,  dip  out  a  spoonful  of  the 
batter  and  drop  in  the  pan,  then  another  close  by 
the  first,  and  so  on.     Turn  the  fritters,  and  when 


THE  NATIONAL  COOK  BOOK.  101 

they  are  of  a  light  brown  on  both  sides  they  are 
done. 

They  resemble  oyster  fritters. 

SALSIFY  OR  OYSTER-PLANT,  No.  4. 
196.     Boil  the  roots  till  tender,  mash  them  and 
season  with  salt  to  the  taste.     Make   a  batter  as 
directed  in  No.  3,  mix  the  salsify  with  it,  and  pro- 
ceed as  before. 


SAUCES. 

APPLE  SAUCE, 

197.  Pare,  core  and  slice  your  apples,  put  them 
in  a  kettle  with  water  enough  to  keep  them  from 
burning,  cover  them,  and  as  soon  as  they  are  soft 
mash  them  very  fine.      When  they  are  nearly  cold 
sweeten  them  to  the  taste. 

Quince  sauce  is  made  in  the  same  manner. 

LEMON  SAUCE. 

198.  Half  a  pint  of  water, 

Five  ounces  of  nice  brown  sugar, 
Two  ounces  of  butter, 
Three  tea  spoonsful  of  flour, 
The  rind  of  a  lemon  grated,  and  some  of  the 
juice. 


Mix  the  flour  smoothly  with  a  little  cold  water. 
9* 


102  THE  NATIONAL  COOK  BOOK. 

and  stir  it  into  half  a  pint  of  boiling  water,  let  it 
boil  one  minute,  then  add  the  sugar,  the  butter, 
and  the  grated  rind  of  one  lemon.  Stir  in  as  much 
of  the  lemon  juice  as  will  make  it  an  agreeable  acid. 
Some  prefer  nutmeg  and  vinegar  to  the  lemon. 
To  be  served  hot. 


YORKSHIRE  SAUCE. 

199.  Three  ounces  of  butter, 

Five  table  spoonsful  of  powdered  sugar, 
Three  drops  of  essence  of  lemon, 
Nutmeg  or  cinnamon  to  the  taste 

Beat  the  butter  and  sugar  to  a  cream,  and  add 
the  lemon  and  spice. 

This  sauce  is  eaten  with  baked  puddings,  fritters, 
&c.  Some  add  a  tea  spoonful  of  brandy. 

NUN'S  BUTTER. 

200.  Take  equal  portions  of  butter  and  sugar ; 
beat  them  well  together,  then  add   cinnamon  and 
nutmeg  to  the  taste. 

DRIED  PEACH  SAUCE. 

201.  Pick  your  fruit,  wash  it  through  several 
waters ;  then  pour  as  much  hot  water  on  as  will 
cover  it,  and  let  it  stand  all  night.    The  next  morn- 
ing put  the  fruit,  and  the  water  it  was  soaked  in, 


THE  NATIONAL  COOK  BOOK.  103 

into  a  preserving  kettle,  and  stew  the  peaches  till 
they  are  very  soft ;  when  done  pass  the  fruit  through 
a  colander  to  make  it  perfectly  smooth,  sweeten  it 
to  your  taste,  put  it  back  in  the  stew-pan  and  let 
it  boil  once.  Stand  it  away  to  cool. 

CRANBERRY  SAUCE. 

202.  Pick  and  wash  your  cranberries,  and   add 
half  a  tea-cup  of  water  to  a  quart ;   stew  them  till 
they  will  mash,  then  add  the  sugar ;  let  them  boil 
a  few  minutes,  and  pour  them  while  warm  into  the 
dishes  they  are  to  be  served  in. 

WINE  SAUCE. 

203.  Two  gills  of  water, 

Two  table  spoonsful  of  brown  sugar, 
Two  small  tea  spoonsful  of  flour, 
One  ounce  of  butter, 
One  gill  of  wine. 

Stir  the  sugar  into  the  water,  and  as  soon  as  it 
boils  add  the  flour,  which  should  be  mixed  smoothly 
with  a  little  cold  water.  Let  it  boil  one  minute, 
then  take  it  off  the  fire,  and  add  the  butter  and 
wine.  It  should  be  sent  to  the  table  warm.  Ad  1 
ground  cinnamon  to  your  taste. 

RICH  WINE  SAUCE. 

204.  Half  a  pint  of  boiling  water, 


104  THE  NATIONAL  COOK  BOOK. 

Five  ounces  of  sugar, 
Three  ounces  of  butter, 
Two  gills  of  wine. 

Mix  the  flour  to  a  smooth  paste  with  a  little  cold 
water,  stir  this  into  the  half  pint  of  boiling  water. 
Let  it  boil  about  one  minute.  Take  it  off,  and  add 
the  sugar,  (brown  is  the  best,)  butter,  and  wine. 
Some  prefer  a  little  nutmeg. 

Serve  it  hot. 


CREAM  SAUCE. 

205.  Boil  a  pint  of  cream,  sweetened  very  well 
with  white  sugar,  and  flavored  with  grated  lemon- 
peel,  or  vanilla. 

Let  it  boil  once,  then  take  it  off  the  fire  and 
strain  it. 

Serve  it  hot  or  cold,  according  to  the  dishes  it  is 
to  be  eaten  with. 


VEGETABLE  SAUCE. 

206.  Take  equal  quantities  of  ripe  tomatoes 
and  young  ochras ;  chop  the  ochras  fine,  skin  the 
tomatoes,  and  slice  an  onion.  Put  all  into  a  stew- 
pan,  with  half  an  ounce  of  butter,  salt  and  pepper 
to  the  taste.  Stew  it  very  slowly.  When  the 
vegetables  are  tender  serve  it. 

With  cold  meat  this  sauce  is  very  good. 


THE  NATIONAL  COOK  BOOK.  105 

TOMATO  MUSTARD. 

207.  Cut  a  peck  of  tomatoes  in  small  pieces, 
boil  them  till  tender.     Rub  them  through  a  sieve 
to  extract  the  pulp,  which  put  on  and  boil  until 
nearly  dry.  Then  add  one  table  spoonful  of  cayenne 
pepper,   one  table  spoonful  of  black  pepper,  one 
tea  spoonful  of  cloves,  two  table  spoonsful  of  mus- 
tard seed,  and  two  table  spoonsful  of  salt.     Boil 
the  whole  a  few  moments,  and  when  cold  bottle  it 
and  cork  it  tightly. 

If  this  should  not  be  quite  salt  enough,  a  little 
more  may  be  added  before  it  is  boiled  the  last  time. 

Put  a  table  spoonful  of  sweet  oil  on  the  top  of 
each  bottle  before  it  is  corked,  to  exclude  the  air. 

EGG  SAUCE. 

208.  Boil  half  a  pint  of  milk,  and  stir  into  it 
as   much   flour   mixed    with   cold   water   as   will 
thicken  it.     Then  take  it  off  the  fire,  and  beat  in 
gradually  three  ounces  of  butter ;  add  a  little  salt. 
Boil  two  eggs  hard ;  chop  them  finely,  and  add 
them  to  the  milk  and  butter. 

This  sauce  is  used  for  boiled  chicken  or  fish. 

DRAWN  BUTTER. 

209.  Boil  half  a  pint  of  milk,  and  stir  into  it 
as  much  wheat  flour  mixed  with  cold  milk,  as  will 
thicken  it.     Take  it  off  the  fire  and  beat  in  grad- 
ually three  ounces  of  butter.     Add  a  little  salt. 


106        THE  NATIONAL  COOK  BOOK. 

This  is  poured  over  asparagus  and  some  other 
vegetables. 

ONION  SAUCE. 

210.  Peel  the  onions,  put  them  on  to  boil  in 
equal  portions  of  milk  and  water,  but  no  salt,  as 
it  will  curdle  the  milk.     When  soft,  drain  them  in 
a  colander,  put  them  in  a  pan,  chop  them  up  finely, 
and  add  butter,  pepper  and  salt  to  the  taste.  Onions 
for  sauce  ought  to  be  white. 

MINT  SAUCE. 

211.  Choose  some  young  mint,  pick  and  wash 
it ;  chop  it  very  fine,  and  pour  on  enough  vinegar 
to  wet  it.    To  every  gill  of  vinegar  allow  two  gills 
of  brown  sugar. 

The  sugar  should  be  dissolved  in  the  vinegar, 
then  poured  on  the  mint. 

MUSHROOM  SAUCE. 

212.  Peel  and  wash  a  quart  of  mushrooms,  put 
them  in  a  stew-pan,  with  a  little  salt,  pepper,  and 
two  ounces  of  butter.     Cover  the  stew-pan,  and 
simmer  them   slowly  till  they  are  tender.     Mix 
smoothly  one  tea'  spoonful  of  flour  with  a  gill  of 
cream,  stir  this  into  the  mushrooms,  let  them  boil 
once,  and  serve  them. 

Mace,  nutmeg,  and  cloves  may  be  stewed  with 
this  sauce,  if  spices  are  preferred. 


THE  NATIONAL  COOK  BOOK*  107 

PARSLEY  SAUCE. 

213.  Make  some  drawn  butter,  (see  No.  209,) 
and  whilst  it  is  warm  stir  into  it  some  parsley  finely 
chopped. 

CAPBR  SAUCE. 

214.  Make  a  half-pint  of  drawn  butter,  (see 
No.  209,)  and  into  this  stir  half  a  wine-glass  of 
capers  with  two  table  spoonsful  of  vinegar. 

HASLET  SAUCE. 

(For  roast  Pig.) 

215.  Put  on  the  feet  and  liver  of  the  pig  with 
just  enough  water  to  cover  them,  with  a  little  salt* 
Let  them  stew  slowly,  when  the  feet  are  tender 
take  them  up,  cut  them  in  two  or  three  pieces,  but 
do  not  take  out  the  bones ;  chop  the  liver,  return  it 
and  the  feet  to  the  liquor  they  were  boiled  in ;  set 
the  stew-pan   over  the  fire,  add  pepper,  salt  and 
sweet-marjoram  to  the  taste.     Roll  a  piece  of  but- 
ter in  flour,  and  stir  in  to  thicken  the  gravy,  add 
two  glasses  of  port  wine  and  serve  it  hot* 

Any  kind  of  spice  may  be  added. 

HOR3U  RADISH  SAUCE. 

216.  Grate  a  stick  of  horse-radish,  mix  with  it 
as  much  vinegar  as  will  cover  it,  and  a  tea  spoon- 
ful of  sugar,  with  a  little  salt. 

This  is  generally  eaten  with  roast  beef  or  cold 
meat. 


108  THE  NATIONAL  COOK  BOOK* 

FRENCH  TOMATO  SAUCE. 

217.  Peel  your  tomatoes  and  cut  them  in  small 
pieces.    Make  a  dressing  for  six  tomatoes  of  a  table 
spoonful  of  sweet  oil,  one  table  spoonful  of  vine- 
gar, half  a  tea  spoonful  of  common  mustard,  or  one 
tea  spoonful  of  French  mustard,  cayenne  pepper  and 
salt  to  the  taste.     Pour  this  dressing  over  the  to- 
matoes, stir  them  well  and  serve  them. 

Tomatoes   may  be  dressed  as  cucumbers,  and 
make  a  very  good  sauce  for  cold  meat. 

OYSTER  SAUCE. 

218.  Cut  off  the  beards  and  boil  them  with  the 
liquor  with  a  bit  of  mace  and  lemon  peel.     In  the 
mean  time  throw  the  oysters  in  cold  water  and 
then  drain  them  ;   strain  the  spice  from  the  liquor, 
put  it  into  a  sauce-pan  with  the  oysters,  with  two 
ounces  of  butter  rolled  in  flour,  and  a  gill  of  rich 
milk  or  cream.     Let  it  boil  once,  squeeze  in  a  little 
lemon  juice,  and  serve  it  hot. 

TOMATO  SAUCE. 

219.  Wash   a   dozen    tomatoes,   cut   them   in 
pieces  but  do  not  skin  them.     Put  them  in  a  stew- 
pan  with  salt,  cayenne  pepper,  one  tea  spoonful  of 
whole  allspice,  half  a  dozen  cloves,  and  four  or  five 
blades  of  mace.     Stew  them  slowly  till  they  are 
Soft,  pass  them  through  a  sieve  to  remove  the  skins 
and  spice ;  put  them  back  in  the  stew-pan,  let  them 


THE  NATIONAL  COOK  BOOK.  109 

boil  five  minutes,  then  add  two  ounces  of  butter 
rolled  in  half  a  tea  spoonful  of  flour,  let  it  boil 
once,  then  serve  it. 


PICKLES* 

Pickles  should  always  be  done  in  the  very  best 
cider  or  wine  vinegar,  as  the  chemical  preparations 
known  by  the  name  of  vinegar  soften  the  pickles, 
besides  being  very  injurious  to  the  stomach. 

Stone  or  glass  jars  are  the  best  for  keeping 
pickles,  which  should  be  always  completely  covered 
with  vinegar.  When  they  are  first  put  into  the 
jars  they  require  attention  for  a  day  or  two,  to  keep 
them  filled  up,  as  the  vinegar  sinks  in  the  jar,  or  is 
imbibed  by  the  pickles. 

PICKLED  PEPPERS. 

220.  If  you  would  prefer  your  peppers  less 
pungent,  cut  an  opening  in  the  top  of  the  pepper, 
and  take  out  half  the  seeds. 

Lay  them  for  two  weeks  irt  salt  and  water  which 
will  bear  an  egg.  Be  careful  to  keep  them  covered 
with  the  brine.  Put  a  board  over  them  to  keep 
them  under  the  salt  and  water,  and  take  off  the 
scum  as  it  rises. 

If  they  are  not  yellow  at  the  end  of  two  weeks, 
let  them  remain  in  the  brine  a  little  longer. 

When  yellow  take  them  out,  wash  them,  and  put 
10 


110        THE  NATIONAL  COOK  BOOK* 

them  in  a  kettle  with  cold  water — cover  the  top 
with  leaves — place  them  near  the  fire,  let  them  get 
hot,  but  do  not  permit  them  to  simmer.  When 
they  are  greened  in  this  manner,  take  them  out, 
drain  them,  place  them  in  your  jars,  and  pour  cold 
spiced  vinegar  over  them. 

If  you  wish  to  stuff  them,  chop  some  cabbage 
very  fine,  season  it  highly  with  mace,  cinnamon, 
cloves,  and  mustard  seed — stuff  the  peppers  with 
this  preparation,  and  tie  a  thread  round  each  one 
to  keep  the  stuffing  in. 

PICKLED  MUSHROOMS,  No.  1. 

221.  Choose  button   mushrooms ;   wipe   them 
well  with  a  clean  cloth.     Sprinkle  a  little  salt  over 
them,  and  put  them  in  a  stew-pan,  with  some  pieces 
of  mace  and  whole  pepper  corns.     Simmer  them 
slowly  till  all  the  juice  is  out  of  them.     Shake 
them  frequently.     Let  them  simmer  very  gradually 
till  all  the  liquor  is  dried  up,  but  be  carefnl  not  to 
let  the  mushrooms  get  dry.     When  the  juice  has 
all  evaporated,  pour  over  them  as  much  cold  vine- 
gar as  will  cover  them,  let  them  get  hot,  and  put 
them  in  jars.     When  cold,  cover  them  closely. 

PICKLED  MUSHROOMS,  No.  2. 

222.  Select  the  button  mushrooms,  that  is,  those 
which  are  not  fully  blown.     Cut  off  the  ends  of 


THE  NATIONAL  COOK  BOOK.  Ill 

the  stems,  scrape  them,  peel  the  tops,  and  wipe 
them  on  a  clean  cloth. 

Put  them  into  a  stew-pan,  with  just  enough  water 
to  prevent  them  from  sticking  to  the  bottom  of  the 
pan.  Shake  them  occasionally,  to  prevent  them 
from  burning. 

As  soon  as  they  are  tender,  pour  over  them  some 
boiling  vinegar,  seasoned  with  mace,  cloves,  whole 
grains  of  pepper,  and  salt. 

When  cool,  bottle  them,  and  seal  the  corks. 


PICKLED   ONIONS. 

223.  Choose   small  white  onions,  peel  them, 
and  throw  a  few  at  a  time  in  a  pan  of  boiling  salt 
and  water ;  as  soon  as  they  look  clear  take  them 
out  carefully,  and  place  them  on  a  sieve  to  dry ; 
then  put  in  more,  and  so  on,  till  all  are  cooked. 
When  they  are  cold,  put  them  in  jars,  and  pour 
spiced  vinegar  over  them. 

To  each  quart  of  the  vinegar,  put  one  table 
spoonful  of  whole  allspice,  half  a  table  spoonful  of 
pepper  grains,  three  or  four  small  pieces  of  mace, 
half  a  dozen  cloves,  and  a  table  spoonful  of  mus- 
tard seed.  Boil  all  these  spices  in  the  vinegar, 
and  pour  it,  boiling  hot,  over  the  pickles. 

PICKLED  EGGS. 

224.  Boil  some  eggs  hard  ;  take  off  the  shells, 


112  THE  NATIONAL  COOK  BOOK. 

put  them  into  a  jar,  and  cover  them  with  cold 
vinegar. 

CHOW  CHOW. 

225.  Three  cabbages, 
Twenty-five  peppers, 

Half  a  pint  of  mustard  seed, 

Three  sticks  of  horse-radish,  chipped. 

Cut  the  cabbages  as  for  slaw ;  chop  the  peppers 
very  fine.  Put  in  a  jar  a  layer  of  cabbage,  a  very 
little  salt,  then  a  layer  of  peppers,  sprinkle  over 
this  some  horse-radish  and  mustard  seed,  and  so  on, 
till  all  is  in,  then  fill  up  the  jars  with  cold  vinegar, 
in  every  quart  of  which  dissolve  two  ounces  of 
sugar. 

This  is  very  good  with  hot  or  cold  meat. 

PICKLED  WALNUTS. 

226.  Rub  your   walnuts   well   with  a    coarse 
towel,  and  lay  them  for  two  weeks  in  salt  and  water 
strong  enough  to  float  an  egg. 

Drain  them,  and  put  them  in  your  kettle,  with 
fresh  water  enough  to  cover  them,  and  let  them 
stand  twelve  hours,  where  they  will  keep  hot,  but 
not  boil. 

To  one  hundred  walnuts  take  one  gallon  of  the 
best  vinegar,  one  ounce  of  pepper,  one  ounce  of 
cloves,  half  an  ounce  of  mace,  half  an  ounce  of 


THE  NATIONAL  COOK  BOOK.  113 

nutmeg,  four  ounces  of  ginger.  Break  the  ginger 
and  nutmegs  in  pieces,  bruise  the  pepper  a  little, 
and  put  the  spices  into  the  vinegar  just  before  it 
boils.  Let  it  boil  five  minutes ;  pour  it  out,  cover 
it  closely,  and  stand  it  away  to  get  cold. 

Place  the  walnuts  in  your  jars,  and  strew  over 
them  about  four  ounces  of  mustard  seed,  pounded 
and  sifted,  then  pour  the  spiced  vinegar  over  and 
cover  them  closely. 

PICKLED  PEACHES. 

227.  Select  ripe  cling-stone  peaches.     To  one 
gallon  of  good  vinegar  add  four  pounds  of  brown 
sugar;  boil  this  for  a  few  minutes,  and  take  off 
any  scum  which  may  rise.     Rub  the  peaches  with 
a  flannel  cloth,  to  remove  the  down,  and  stick  a 
clove  in  each ;  put  them  in  glass  or  stone  jars,  and 
pour  the  liquor  upon  them  boiling  hot.    When  cold, 
cover  the  jars  and  let  them  stand  in  a  cool  place 
for  a  week  or  ten  days,  then  pour  off  the  liquor 
and  boil  it  as  before,  after  which  return  it,  boiling, 
to  the  peaches,  which  should  be  carefully  covered 
and  stored  away  for  future  use. 

If  your  peaches  are  very  hard,  boil  them  in  water 
till  tender,  before  you  pickle  them,  and  they  will 
be  fit  for  use  almost  immediately. 

PICKLED  BEANS. 

228.  String-beans,  or  French  beans,  are  the 

10* 


114        THE  NATIONAL  COOK  BOOK. 

kind  used  for  pickling.  Take  off  the  strings  but  do 
not  break  the  beans;  put  them  in  strong  salt  and 
water  for  three  or  four  days ;  cover  them  with  a 
board  and  weight  so  as  to  keep  them  under  the 
water.  Then  take  them  out,  wash  them,  and  put 
them  in  a  preserving  kettle  with  hot  water  enough 
to  cover  them,  and  put  leaves  or  a  cloth  over  them 
to  keep  in  the  steam.  When  they  are  green  take 
them  out,  drain  them  and  put  them  in  jars ;  pour 
hot  vinegar  over  them,  with  any  kind  of  spice  you 
may  like  best,  and  a  small  piece  of  alum  in  each  jar. 
Radish  pods  are  pickled  in  the  same  way. 

PICKLED  MANGOES. 

229.  Cut  your  mangoes  in  half,  take  out  all  the 
seeds,  tie  them  together  with  coarse  thread,  and 
lay  them  in  strong  salt  and  water  for  three  or  four 
days.  Then  wash  and  drain  them,  put  them  into 
a  kettle  with  vine  or  cabbage  leaves  over  the  top, 
or  they  may  be  covered  with  a  clean  coarse  cloth ; 
pour  in  hot  water  enough  to  cover  them,  and  let 
them  stand  near  the  fire  to  keep  hot.  When  they 
are  green  take  them  out,  untie  them,  turn  the  cut 
side  down  and  drain  them.  Cut  some  horse-radish 
in  fine  slips,  and  mix  with  it  some  mace,  cloves, 
pepper,  allspice  and  mustard  seed  ;  fill  your  man- 
goes with  this,  and  if  you  like  it  add  a  clove  of 
garlic  to  each  one,  place  the  two  sides  together  and 
tie  them  again.  Put  them  in  jars  and  cover  them 


THE  NATIONAL  COOK  BOOK.  115 

with  vinegar.     Cut  off  the  threads  before  they  are 
sent  to  the  table. 

PICKLED  CUCUMBERS. 

230.  Select  the  small  sized  cucumbers  for  pick- 
ling. They  should  be  free  from  bruises  and  of  a 
fine  green  color,  for  if  they  are  old  and  yellow  when 
picked  from  the  vines  they  will  never  be  green 
when  they  are  pickled.  Wash  your  cucumbers  in 
cold  water  to  remove  all  the  sand  and  grit,  put 
them  in  your  pickling  tub,  make  a  brine  of  salt  and 
water  strong  enough  to  float  an  egg.  Pour  enough 
of  this  brine  over  the  cucumbers  to  cover  them ; 
spread  over  the  top  a  coarse  cloth  and  over  this 
put  the  lid  of  the  tub,  which  should  be  just  large 
enough  to  fit  inside  and  slip  down  so  as  to  press 
on  the  cucumbers,  put  a  weight  on  the  lid  to  keep 
it  in  its  place.  Let  them  stand  in  the  salt  and 
water  till  they  are  perfectly  yellow,  which  will  be 
in  about  nine  days.  When  they  are  quite  yellow 
take  them  out,  wash  them  in  cold  water  and  ex- 
amine each  one  separately ;  if  you  should  find  any 
soft  or  bruised  reject  them,  as  they  would  be  likely 
to  spoil  the  others.  Put  them  into  a  preserving 
kettle,  cover  them  with  hot  water  and  vine  or  cab- 
bage leaves,  or  if  you  have  no  leaves  a  clean  coarse 
towel  will  answer  as  well.  Put  a  plate  over  the 
top  and  stand  them  where  they  will  keep  hot,  but 
not  simmer,  as  that  would  ruin  them.  When  they 


116        THE  NATIONAL  COOK  BOOK. 

are  perfectly  green  take  them  out  of  the  water, 
drain  them,  and  put  in  your  jars  first  a  layer  of 
cucumbers,  then  a  tea  spoonful  of  whole  allspice, 
half  a  dozen  cloves,  some  strips  of  horse-radish,  and 
half  a  tea  spoonful  of  mustard  seed,  then  more  cu- 
cumbers, and  so  on  till  the  jar  is  full.  Pour  in  as 
much  good  vinegar  as  will  cover  them,  with  a  tea 
spoonful  of  pulverized  alum  to  each  jar.  In  a  day 
or  two  examine  them,  and  fill  up  the  jars  with 
vinegar  if  the  pickles  have  absorbed  it  so  as  to 
leave  the  top  ones  uncovered. 

If  you  do  not  wish  to  pickle  all  your  cucumbers 
at  once,  (and  they  are  much  better  when  they  are 
freshly  pickled,)  take  them  out  of  the  salt  and 
water,  wash  and  drain  them.  Put  the  brine  over 
the  fire,  boil  and  skim  it ;  let  it  stand  to  get  cold  ; 
wash  the  pickle  tub,  wipe  it  dry,  put  the  cucum- 
bers into  it ;  examine  each  one  that  no  specked 
ones  may  be  put  in  the  tub,  pour  the  cold  brine 
over  them,  wrash  the  cloth  and  lid  of  the  tub  and 
replace  them  as  before.  Cucumbers  will  keep  in 
this  way  all  winter.  They  may  be  pickled  a  few 
at  a  time  whenever  they  are  wanted.  They  must 
be  soaked  twenty-four  hours  in  cold  water  before 
they  are  pickled ;  if  they  are  so  long  in  salt  and 
water  they  imbibe  too  much  salt  to  green  them 
without  soaking. 

Gherkins  are  done  in  the  same  way. 


THE  NATIONAL  COOK  BOOK.  117 

PICKLED  BESTS. 

231.  Boil  your  beets  till  tender,  but  not  quite 
soft.  To  four  large  beets  boil  three  eggs  hard,  re- 
move the  shells;  when  the  beets  are  done  take  off 
the  skin  by  laying  them  for  a  few  minutes  in  cold 
water  and  then  stripping  it  off;  slice  them  a  quar- 
ter of  an  inch  thick,  put  the  eggs  at  the  bottom, 
and  then  put  in  the  beets  with  a  little  salt.  Pour 
on  cold  vinegar  enough  to  cover  them.  The  eggs 
imbibe  the  color  of  the  beets,  and  look  beautiful 
on  the  table. 


PICKLED  CHERRIES. 

232.  Pick  over  your  cherries,  remove  all  the 
specked  ones.     Put  them  into  a  jar,  and  pour  over 
them  as  much  hot  vinegar  and  sugar  as  will  cover 
them ;  to  each  gallon  of  vinegar  allow  four  pounds 
of  sugar.     Boil  and  skim  it  and  pour  it  hot  over 
the  fruit.     Let  it  stand  a  week,  then  pour  off  the 
vinegar  and  boil  it  as  before,  pour  it  hot  over  the 
cherries  the  second  time.     As  soon  as  they  are  cold 
tie  them  closely. 

TOMATO  CATSUP,  No.  1. 

233.  Boil  half  a  bushel  of  tomatoes  until  they 
are  soft,  squeeze  them  through  a  fine  wire  sieve 
and  add — 

One  quart  of  vinegar, 


118  THE  NATIONAL  COOK  BOOK. 

Half  a  pint  of  salt, 

One  ounce  of  cloves, 

Two  ounces  of  whole  allspice, 

Two  ounces  of  ground  cayenne  pepper, 

A  dessert  spoonful  of  ground  black  pepper, 

Two  heads  of  garlic  skinned  and  separated. 

Mix  the  whole  together  and  boil  three  hours ; 
bottle  without  straining  it. 

On  the  top  of  each  bottle  pour  a  table  spoonful 
of  sweet  oil,  cork  them  closely  and  seal  them.  The 
sweet  oil  by  excluding  the  air  tends  to  preserve  the 
catsup. 


TOMATO  CATSUP,  No,  2. 
234.  Slice  the  tomatoes,  put  a  layer  in  a  deep 
vessel,  and  sprinkle  over  some  salt ;  then  another 
layer  of  tomatoes  and  salt  till  all  are  in.  Stand 
them  in  the  sun  for  two  or  three  days,  when  they 
are  soft  pass  them  through  a  sieve,  and  put  the 
pulp,  thus  drained  out,  over  the  fire  to  boil.  Add 
cayenne  pepper,  whole  black  pepper,  mace,  cloves, 
allspice,  and  a  little  race  ginger  if  you  like  ;  let  it 
boil  till  it  is  thick,  add  a  clove  of  garlic  ;  by  tasting 
it  you  can  judge  if  it  is  seasoned  to  your  taste. 
When  cold,  bottle  it  off;  put  a  table  spoonful  of 
sweet  oil  on  the  top  of  each  bottle,  and  seal  the 
corks. 


THE  NATIONAL  COOK  BOOK.  119 

MUSHROOM  CATSUP. 

235.  Procure  fresh  mushrooms,  pick  them  care- 
fully, wipe  them  clean,  and  put  a  layer  in  the  bot- 
tom of  a  pan,  sprinkle  over  some  salt,  then  another 
layer  of  mushrooms  and  more  salt  until  all  are  in ; 
cover  the  pan  and  let  them  stand  two  days,  mash 
them  well  and  strain  them  through  a  hair  sieve. 
To  each  quart  of  the  pulp  add  one  ounce  and  a 
half  of  whole  black  pepper,  half  an  ounce  of  whole 
allspice,  and  a  few  blades  of  mace.     Boil  it  till  re- 
duced to  two-thirds  the  original  quantity.     When 
done  pour  it  in  a  pan  and  stand  it  away  till  the 
next  day,  then  pass  it  through  a  hair  sieve  and  bot- 
tle it  for  use.     Put  it  in  small  bottles,  on  the  top 
of  each  pour  a  table  spoonful  of  sweet  oil  to  exclude 
the  air.     Cork  them  closely  and  rosin  the  corks. 

WALNUT  CATSUP. 

236.  When  your  pickled  walnuts  are  soft,  mash 
them  through  the  vinegar  which  covers  them,  strain 
it  and  boil  it  to  a  proper  thickness.     Bottle  it,  put 
a  table  spoonful  of  sweet  oil  on  the  top  of  each  bot- 
tle, and  cork  them  tightly ;  seal  the  corks  and  it 
will  keep  for  several  years. 

This  catsup  is  excellent. 

PICKLED  NASTURTIUMS. 

237.  Cut  the  green  seeds  of  the  nasturtiums 


120  THE  NATIONAL  COOK  BOOK. 

with  a  piece  of  the  stem  to  each.     Put  them  in  a 
jar  of  cold  vinegar. 


PICKLED  TOMATOES. 

238.  Take  one  peck  of  ripe  tomatoes,  prick 
them  with  a  large  needle,  and  lay  them  in  strong 
salt  and  water  eight  days.  Then  take  them  out  of 
the  brine  and  lay  them  in  vinegar  and  water  for 
twenty-four  hours.  Scald  a  dozen  small  onions  in 
vinegar  and  stand  the  whole  away  to  get  cold. 
Drain  the  tomatoes  and  add  them  to  the  cold 
onions  and  vinegar,  with  two  wine-glasses  of  mns- 
tard-seed  and  an  ounce  of  cloves. 


PASTRY. 

The  flour  for  pastry  should  be  of  the  whitest  and 
finest  quality.  It  should  be  mixed  with  a  broad 
knife,  as  the  moisture  and  warmth  of  the  hand 
makes  it  heavy. 

The  butter  should  be  of  the  best  quality,  as  if  it 
is  a  little  rancid  it  will  taste.  To  make  puff  paste 
it  should  have  all  the  salt  washed  out  of  it. 

Iron,  or  block  tin  plates  are  the  best  for  baking 
pastry. 

Always  use  cold  water  (in  summer  iced  water) 
to  mix  pastry,  and  if  it  cannot  be  baked  immediate- 
ly, set  it  away  in  a  cool  place. 


THE  NATIONAL  COOK  BOOK. 

PUFF-PASTE. 

239.     One  pound  of  butter, 
One  pound  of  flour. 

Wash  your  butter  in  cold  water  to  extract  al . 
the  salt ;  work  it  well  with  a  broad  wooden  spoon 
in  order  to  get  out  all  the  water.  Lay  it  between 
clean  napkins,  put  it  in  a  tin  pan  or  plate,  set  it  on 
the  ice  to  get  hard,  but  do  not  let  it  freeze.  Sift 
your  flour  in  a  pan,  cut  the  butter  in  four  equal 
parts,  cut  one-fourth  in  very  small  pieces  in  the 
flour,  but  do  not  touch  it,  as  the  warmth  of  your 
hands  will  make  the  paste  heavy.  Add  to  the  flour 
as  much  cold  water  as  will  make  it  a  stiff  dough. 
Turn  it  out  on  your  pie-board,  roll  it  gently  into 
sheets,  cut  one-third  of  the  remainder  of  the  butter 
into  small  pieces,  and  lay  over  it,  sprinkle  on  a  very 
little  flour,  fold  it  over,  roll  it  out  again,  cut  one- 
half  of  the  butter  which  is  left  in  small  pieces  and 
lay  on,  put  on  a  little  flour,  and  fold  it  as  before, 
roll  it  out  again,  and  put  on  the  remainder  of  the 
butter.  It  should  now  be  set  on  the  ice,  but  should 
not  come  in  contact  with  it.  When  it  is  perfectly 
cold,  roll  it  out  in  a  sheet  thinner  in  the  centre 
than  at  the  edges  of  your  pie,  cut  it  with  a  very 
sharp  knife  the  size  you  wish  it.  Fill  with  what- 
ever you  choose,  and  bake  in  a  tolerably  quick 
oven. 

11 


122  THE  NATIONAL  COOK  BOOK. 

PLAIN  PASTE. 

240.  One  pound  of  flour, 
Three-quarters  of  butter. 

Put  the  ingredients  together  in  the  same  manne? 
as  directed  for  puff  paste. 

COMMON  PASTR 

241.  One  pound  of  flour, 
Half  a  pound  of  butter. 

Proceed  as  directed  for  puff-paste,  only  the  but- 
ter need  not  be  washed,  nor  the  paste  placed  upon 
the  ice. 

A  very  good  paste  may  be  made  with  the  above 
quantity  of  flour,  and  a  quarter  of  a  pound  of  but- 
ter, and  the  same  quantity  of  nice  fresh  lard. 

LEMON  PUDDING,  No.  1. 

242.  Half  a  pound  of  sugar, 
Half  a  pound  of  butter, 
Five  eggs, 

The  grated  rind  and  juice  of  one  lemon, 
Half  a  gill  of  brandy. 

Beat  the  butter  and  sugar.  Whisk  the  eggs  and 
add  to  it  the  grated  yellow  rind  and  juice  of  one 
lemon,  and  lastly  the  liquor.  Make  a  puff-paste, 


THE  NATIONAL  COOK  BOOK.  123 

line  your  pie  plates  with  it,  and  pour  in  the  mix- 
ture. These  ingredients  will  make  three  puddings. 

It  requires  a  moderate  oven. 

This  is  a  very  rich  and  expensive  kind  of  pud- 
ding— for  a  plainer  kind  see  No.  2. 

In  place  of  the  liquor,  a  table  spoonful  of  rose 
water,  and  a  tea  spoonful  of  grated  nutmeg  may 
be  added. 

LEMON  PUDDING,  No.  2. 

243.  Half  a  pound  of  sugar, 

A  quarter  of  a  pound  of  butter, 

Five  eggs, 

The  grated  yellow  rind  and  juice  of  one  lemon. 

Beat  the  butter  and  sugar  to  a  cream.  Whisk 
the  eggs  and  add  to  it,  then  stir  in  the  lemon  juice 
and  grated  rind. 

Make  a  paste,  cover  your  pie  plates,  pour  in  the 
mixture,  and  bake  in  a  moderate  oven. 

Two  table  spoonsful  of  brandy  may  be  added, 
if  preferred,  to  flavor  it. 

ORANGE  CHEESE-CAKE. 

244.  A  quarter  of  a  pound  of  butter, 
A  quarter  of  a  pound  of  sugar, 
Three  eggs, 

A  wine  glass  of  milk  or  cream, 
Two  ounces  of  sponge  cake, 


124        THE  NATIONAL  COOK  BOOK. 

The  rind  of  one  orange  grated, 
Half  a  nutmeg, 

One  table  spoonful  of  brandy,  or  two  of  rose 
water. 

Pour  the  milk  or  cream  over  the  sponge  cake  to 
moisten  it.  Then  stir  together  your  butter  and 
sugar,  whisk  your  eggs,  mash  the  cake  very  fine, 
and  mix  all  together  with  the  liquor  and  spice. 

Line  your  pie  plates  with  paste,  fill  with  the 
mixture,  and  bake  in  a  moderate  oven. 


LEMON  CHEESE-CAKE. 
245.     A  quarter  of  a  pound  of  butter, 

A  quarter  of  a  pound  of  sugar, 

A  wine  glass  of  milk  or  cream, 

Two  ounces  of  sponge  cake, 

Three  eggs, 

The  grated  rind  of  one  and  juice  of  half  a 
lemon. 

Slice  the  cake,  and  pour  over  it  the  milk  or 
cream.  Beat  the  butter  and  sugar  together,  and 
stir  into  it.  Mash  the  sponge  cake  very  fine,  and 
add  to  the  above.  Grate  the  yellow  rind,  and 
squeeze  the  juice  of  half  a  lemon  and  stir  in. 

Cover  the  pie  plates  with  paste,  fill  with  the 
mixture,  and  bake  in  a  moderately  hot  oven 


THE  NATIONAL  COOK  BOOK.  125 

CURD  CHEESE-CAKE. 

246.  One  quart  of  milk, 
Half  a  pound  of  sugar, 

A  quarter  of  a  pound  of  butter, 
Five  eggs, 

One  tea  spoonful  of  grated  nutmeg, 
A  quarter  of  a  pound  of  currants. 

Warm  the  milk,  and  turn  it  to  a  curd,  with  a 
piece  of  rennet,  or  a  table  spoonful  of  the  wine  in 
which  a  rennet  has  been  soaked.  As  soon  as  the 
milk  is  a  thick  curd,  take  it  out  with  a  broad  ladle 
or  spoon,  and  lay  it  on  a  sieve  to  drain.  Beat  the 
eggs,  and  add  the  drained  curd,  also  the  sugar  and 
butter,  which  must  have  been  beaten  to  a  cream, 
then  the  spice  and  fruit. 

For  those  who  would  prefer  it  sweeter,  more 
sugar  may  be  added. 

Line  your  pie  plates  with  paste,  fill  them  with 
the  above  mixture,  and  bake  in  a  moderately  hot 
oven. 

COTTAGE  CHEESE-CAKE. 

247.  One  pint  of  curd, 

One  gill  and  a  half  of  cream, 

Three  eggs, 

Sugar,  nutmeg,  and  cinnamon  to  the  taste. 

Mix  the  curd  and  cream  thoroughly  together. 
Beat  the  eggs,  add  them  with  the  sugar  and  spice. 


126         THE  NATIONAL  COOK  BOOK. 

Make  a  paste,  cover  your  pie  plates,  and  fill  them 
with  the  mixture. 

Bake  in  a  moderate  oven. 

INDIAN  FLORENDINES. 

248.  One  quart  of  milk, 
Three  eggs, 

One  ounce  of  butter, 
Two  table  spoonsful  of  brandy, 
Sugar  to  the  taste, 

As  much  Indian  meal  as  will  make  the  milk 
as  thick  as  pap. 

When  the  milk  boils,  stir  in  the  Indian  meal  till 
it  is  thickened  about  like  pap,  then  add  the  butter. 

Set  it  off  to  cool.  When  cold  stir  in  the  eggs, 
which  must  have  been  well  beaten,  then  the  sugar 
and  brandy. 

They  are  very  good  without  brandy. 

Make  a  paste,  cover  your  pie  plates,  pour  in  tho 
above  mixture,  and  bake  in  a  moderate  oven 

RICE  FLORENDINES, 

249.  One  quart  of  milk, 
Eight  eggs, 

Sugar  to  the  taste, 
A  quarter  of  a  pound  of  butter, 
One  tea  spoonful  of  cinnamon, 
One  tea  spoonful  of  nutmeg, 


THE  NATIONAL  COOK  BOOK.  127 

Brandy,  or  rose-water  to  the  taste, 
Rice  flour  enough  to  thicken  the  milk. 

Boil  the  milk,  and  stir  in  enough  rice  flour 
mixed  with  cold  milk,  to  thicken  it  about  as  stiff  as 
thick  molasses.  Add  the  butter  while  it  is  hot. 
Beat  the  eggs,  stir  them  in  when  it  gets  cold,  and 
add  the  other  ingredients,  bake  in  pie  plates,  with 
an  under  crust  only. 

ORANGE  PUDDING. 

250.  Half  a  pound  of  butter, 
Half  a  pound  of  sugar, 
Five  eggs, 

Two  table  spoonsful  of  brandy, 
The  rind  of  an  orange. 

Lay  the  rind  of  an  orange  to  soak  over  night. 
The  next  day  boil  it  and  mash  it  fine.  It  must  be 
boiled  in  fresh  water. 

Beat  the  butter  and  sugar  as  for  cake.  Whisk 
the  eggs  and  add  to  it,  then  stir  in  the  liquor  and 
orange. 

Cover  your  pie  plates  with  rich  paste,  fill  them 
and  bake  in  a  moderate  oven. 

ALMOND  PUDDING. 

251.  Half  a  pound  of  butter, 
Half  a  pound  of  sugar, 


128  THE  NATIONAL  COOK  BOOK. 

Five  eggs, 

Six  ounces  of  sweet  almonds, 
Two  ounces  of  bitter  almonds. 
Half  a  gill  of  rose-water. 

Blanch  the  almonds,  pound  them  in  a  mortar  to 
a  paste  with  a  little  rose-water.  Stir  the  butter 
and  sugar  to  a  cream.  Whisk  the  eggs,  mix  all 
the  ingredients  together,  line  your  pie  plates  with 
paste,  fill  them,  and  bake  them  as  directed  for  other 
puddings. 

COCOA-NUT  PUDDING,  No.  1. 

252.  A  quarter  of  a  pound  of  sugar, 
A  quarter  of  a  pound  of  cocoa-nut, 
Three  ounces  of  butter, 

The  whites  of  six  eggs, 

Half  a  glass  of  wine  and  brandy  mixed, 

One  table  spoonful  of  rose-water. 

Beat  the  butter  and  sugar  smooth,  whisk  the 
eggs  and  add  to  it,  then  stir  in  the  grated  nut  and 
liquor. 

Cover  your  pie  plates  with  rich  crust,  fill  them 
with  the  mixture,  and  bake  in  a  moderate  oven. 

COCOA-NUT  PUDDING,  No.  2, 

253.  Haifa  pound  of  sugar. 
Half  a  pound  of  butter, 


THE  NATIONAL  COOK  BOOK.  129 

<^ne  pound  of  nut. 

Eight  eggs,  the  whites  only, 

Half  a  gill  of  wine  and  brandy  mixed, 

One  table  spoonful  of  rose-water. 

Peel  off  the  outer  skin  of  the  cocoa-nut,  grate  it 
and  stir  it  into  the  butter  and  sugar,  which  must 
be  beaten  to  a  cream.  Add  the  brandy,  wrine,  and 
rose-water,  then  the  whites  of  the  eggs,  which  must 
be  whisked  till  they  are  dry. 

Bake  in  a  puff  paste. 


APPLE  PUDDING,  No.   1, 

254.     Half  a  pound  of  the  mashed  apple. 

Half  a  pound  of  butter, 

Half  a  pound  of  sugar. 

Five  eggs, 

Half  a  nutmeg, 

Two  table  spoonsful  of  brandy,  or  rose-water 
if  preferred. 

Peel  the  apples  and  core  them;  cut  them  in 
small  pieces,  and  stew  them  in  very  little  water  till 
they  are  soft.  Pass  them  through  a  sieve  to  free 
them  from  lumps. 

Beat  the  butter  and  sugar  smooth,  whisk  the 
eggs  and  add  to  it ;  then  stir  in  the  apples,  (which 
should  be  half  a  pound  when  mashed,)  brandy  or 


130         THE  NATIONAL  COOK  BOOK. 

rose-water  and   nutmeg.     Cover   your   pie  plates 
with  a  rich  crust  and  bake  in  a  moderate  oven. 
These  are  very  rich. 

APPLE  PUDDING,  Wo.  2 

255.  One  pound  of  grated  apple, 
Half  a  pound  of  butter. 

Half  a  pound  of  sugar, 

Six  eggs, 

Half  a  pint  of  cream, 

The  juice  and  grated  rind  of  one  lemon. 

Grate  your  apples ;  beat  the  butter  and  sugar 
very  light,  whisk  the  eggs  and  add  to  it,  add  the 
apples,  cream  and  lemon.  Stir  all  together,  line 
your  pie  plates  with  rich  paste,  pour  in  the  mix- 
ture and  bake  it. 

A  few  currants  may  be  added. 

PLAIN  APPLE  PUDDING,  No.  3. 

256.  One  pound  of  the  mashed  apples, 
A  quarter  of  a  pound  of  butter, 
Sugar  to  the  taste, 

Six  eggs, 

One  tea  spoonful  of  cinnamon. 

Haifa  nutmeg, 

Brandy  or  rose-water  to  the  taste. 

Peel  the  apples,  cut  them  in  slices,  and  stew 


THE  NATIONAL  COOK  BOOK.  131 

them  in  a  very  little  water  till  they  are  tender. 
Mash  them  fine,  and  while  they  are  hot  add  the 
butter.  Set  them  away  to  cool.  Beat  the  eggs, 
and  when  the  apples  are  cold  add  the  eggs  and  su- 
gar, liquor  and  spice.  Cover  your  pie  plates  with 
plain  paste,  fill  them  and  bake  in  a  moderate  oven. 
A  quarter  of  a  pound  of  dried  currants  may  be 
added  if  preferred. 

PUMPKIN  PUDDING,  No.  1. 

257.  A  quarter  of  a  pound  of  butter, 
Sugar  to  the  taste, 

Eight  eggs, 

Two  table  spoonsful  of  brandy, 
One  tea  spoonful  of  cinnamon, 
One  tea  spoonful  of  grated  nutmeg, 
One  pint  of  mashed  pumpkin. 

Stew  the  pumpkin  in  very  little  water,  mash  it 
fine,  and  add  the  butter  to  it  whilst  it  is  hot;  whisk 
the  eggs  and  stir  into  the  pumpkin  when  it  is  cool 
enough,  and  add  the  other  ingredients.  Bake  in  9 
light  paste. 

PUMPKIN  PUDDING,  No.  2, 

258.  Eight  eggs, 

One  pint  of  stewed  pumpkin, 
A  quarter  of  a  pound  of  butter, 
A  quarter  of  a  pound  of  sugar, 


132        THE  NATIONAL  COOK  BOOK. 

Two  table  spoonsful  of  brandy, 
One  tea  cupful  of  cream, 
One  tea  spoonful  of  cinnamon, 
One  tea  spoonful  of  nutmeg. 


Stew  the  pumpkin  in  very  little  water,  mash  it 
very  fine,  add  the  butter  and  stand  it  away  to  cool. 
Beat  the  eggs,  and  when  the  pumpkin  is  cool  add 
them  and  the  other  ingredients.  Line  your  pie- 
plates  with  paste,  pour  in  the  pumpkin,  and  bake 
in  a  moderately  hot  oven. 

When  they  are  to  be  sent  to  the  table  sift  sugar 
over  them. 


QUINCE  PUDDING. 

259.     Six  ounces  of  mashed  quinces. 
Half  a  pound  of  butter, 
Half  a  pound  of  sugar, 
Five  eggs, 
A.  table  spoonful  of  brandy. 

Stew  the  quinces,  mash  them  very  fine,  and  when 
nearly  cold  add  to  them  the  butter  and  sugar  beaten 
to  a  cream.  Whisk  the  eggs  very  light  and  stir 
in  with  the  other  ingredients.  Cover  your  pie- 
plates  with  a  nice  paste,  pour  in  the  mixture  and 
bake  it. 


THE  NATIONAL  COOK  BOOK.  133 

FRENCH  CUSTARD  PUDDING. 
260.     One  pint  of  milk, 

One  table-spoonful  of  flour. 

Three  eggs. 

Sugar  to  the  taste, 

Flavored  with  rose-water,  essence  of  lemon, 
or  brandy. 

Put  on  the  milk  to  boil,  mix  the  flour  smoothly 
with  a  little  cold  milk ;  as  soon  as  the  milk  boils 
stir  in  the  mixture  of  flour  and  milk.  Let  it  boil 
one  minute,  take  it  off  and  set  away  to  cool.  Beat 
the  eggs,  and  when  the  milk  is  cool  add  them  to  it 
with  the  sugar,  then  the  spice  and  rose-water,  or 
whatever  it  is  to  be  flavored  with.  Line  your  pie 
plates  with  paste,  pour  in  the  above  mixture,  and 
bake  it  in  a  moderate  oven. 


POTATO  PUDDING. 

261.     Haifa  pound  of  butter, 
Half  a  pound  of  sugar, 
Half  a  pound  of  mashed  potatoes, 
Haifa  gill  of  cream, 
Five  eggs, 

Two  table  spoonsful  of  brandy, 
The  grated  peel  of  one  orange, 
One  tea  spoonful  of  nutmeg, 
One  tea  spoonful  of  cinnamon. 
12 


134        THE  NATIONAL  COOK  BOOK. 

Mash  the  boiled  potatoes  with  the  cream,  and 
when  cool,  add  to  it  the  butter  and  sugar  beaten 
to  a  cream,  the  eggs  well  whisked,  and  all  the 
other  ingredients.  Bake  in  a  puff  paste. 

SWEET  POTATO  PUDDING, 

262.  Made  as  the  white  potato. 

CRANBERRY  TARTS. 

263.  Stew  your  cranberries  with  sugar  in  the 
proportion  of  a  pound  of  sugar  to  a  pound  of  fruit, 
and  merely  enough  water  to  melt  the  sugar.    When 
they  are  done  set  them  away  to  get  cold.     Make 
some  shells  of  puff  paste  and  fill  with  the  fruit. 

RHUBARB  TAETS, 

264.  Cut  your  fruit  in  pieces,  strew  over  it 
plenty  of  sugar,  and  stew  it  till  it  is  soft,  then  mash 
it  fine.     Line  your  pie  plates  with  good  light  paste, 
bake  it,  and  when  the  shells  are  cold  fill  them  with 
the  stewed  fruit. 


RIPE  PEACH  PIE. 

265.  Pare  your  peaches,  cut  them  in  halves  or 
quarters  according  to  their  size ;  lay  them  in  a  dish, 
and  between  every  layer  of  peaches  strew  sugar 
according  to  the  acidity  of  the  peach.  Line  your 
pie  plates  with  a  paste,  then  put  in  the  fruit  and 


THE  NATIONAL  COOK  BOOK.  135 

cover  with  a  lid  of  paste,  leaving  a  small  opening 
in  the  centre  for  the  steam  to  escape. 

Ripe  peach  pie  may  be  made  without  any  sugar; 
when  the  pie  is  baked  take  off  the  top  crust,  mash 
the  fruit,  and  add  as  much  sugar  as  will  sweeten  it. 
Be  careful  not  to  break  the  crust  as  it  will  disfigure 
the  pie. 

PEACH  POT  PIE. 

266.  Line  the  sides  of  a  deep  pot  with  a  paste 
made  in  the  proportion  of  half  a  pound  of  butter  to 
one  pound  of  flour.     Then  pare   and   slice  some 
peaches,  sugar  them  to  your  taste,  and  fill  up  the  pot 
and  cover  the  top  with  the  paste,  leaving  an  open- 
ing in  the  middle  of  the  crust  to  permit  the  steam 
to  escape  while  the  pie  is  baking.     Bake  it  in  a 
moderately  hot  oven,  and  when  cold  serve  it  with 
cream. 

QUINCE  PIE. 

267.  The  quinces  are  prepared   in    the   same 
manner   as   for   quince   marmalade.     Make    your 
paste,  line  your  pie  plates,  fill  them  with  the  mar- 
malade, cover  with  a  lid  of  paste  and  bake  them. 

Quince  pies  made  in  this  way,  are  excellent  dur- 
ing the  winter  when  fruits  are  scarce. 

PLUM  PIE. 

268.  Cut  your  plums  in  two,  and  take  out  the 


11)6  THE  NATIONAL  COOK  BOOK. 

stones.  Make  a  paste,  line  your  pie  plates,  put  in 
a  layer  of  fruit  and  one  of  sugar,  in  the  proportion 
of  three-quarters  of  a  pound  of  sugar  to  one  pound 
of  fruit.  Roll  out  some  paste,  cover  the  pies  and 
bake  them  in  a  moderate  oven.  Leave  an  opening 
in  the  centre  of  the  lid  1o  allow  the  steam  to  es- 
cape while  they  are  baking. 

QUINCE    DUMPLINGS. 

269.  Pare  and  core  your  quinces,  put  them  in  a 
sauce-pan  with  very  little  water,  and  as  soon  as 
they  begin  to  get  tender  take  them  out.  Make  a 
paste  of  six  ounces  of  butter  to  a  pound  of  flour, 
cover  the  fruit,  tie  them  in  dumpling  cloths  and 
boil  them. 


PEACH  DUMPLINGS. 

270.  Choose    large   free-stone   peaches;    peel 
them,  make  a  paste  of  six  ounces  of  butter  to  one 
pound  of  flour ;  cover  each  peach  with  this  paste, 
and  boil  them  in  cloths  or  nets  till  the  fruit  is  ten- 
der.    They  are  very  nice.     Serve  with  sugar  and 
cream. 

APPLE  DUMPLINGS. 

271.  Make  a  paste  of  six  ounces  of  butter  to  a 
pound  of  flour.     Pare  your  apples,  take  out  the 
cores,  and  cover  them  with  the  paste ;  tie  them  in 


THE  NATIONAL  COOK  BOOK.  137 

cloths  and  boil  them  till  the  apples  are  tender. 
Serve  with  sugar  and  cream,  or  molasses  and 
butter. 


CHERRY  PIE. 

272.  Stew  your  cherries  with   sugar,   in   the 
proportion  of  a  pound  of  cherries  to  half  a  pound 
of  sugar,  and  stir  in   a   little  flour  to  thicken  the 
syrup.     Make  a  paste,  as  rich  as  you  like,  line 
your  pie  plates,  fill  with  the  fruit,  and  cover  with 
a  lid  of  the  paste. 

RHUBARB  PIES. 

273.  Cut  the  young  stalks  rn  pieces  about  half 
an  inch  in  length.     Make  a  paste,  cover  the  bot- 
tom of  your  pie  plate,  put  in  the  fruit  with  a  great 
deal  of  sugar,  about  four  table  spoonsful  to  each 
pie :  put  on  a  cover  and  bake  them  till  the  fruit  is 
soft.       • 


SWEET   DISHES. 

GUERNSEY  PUDDING. 
274.     Half  a  pound  of  beef  suet, 
One  pound  of  flour, 
Half  a  pound  of  dried  currants, 
Half  a  pound  of  stoned  raisins, 

Two  eggs, 
12* 


138  THE  NATIONAL  COOK  BOOK. 

Nutmeg  and  cinnamon  to  the  taste, 
Half  a  salt  spoonful  of  salt. 

Shred  the  suet,  chop  it  fine,  and  rub  it  through 
the  flour.  Wash,  pick,  and  dry  the  currants ;  seed 
the  raisins,  mix  the  currants  and  raisins  together, 
and  dredge  over  them  as  much  flour  as  will  adhere 
to  them. 

Beat  the  eggs  till  they  are  very  thick  and  light, 
and  add  enough  milk  to  form  a  batter — stir  in  the 
eggs,  then  the  spices  and  salt,  and  lastly  the  fruit. 

Dip  your  pudding  bag  into  cold  water,  turn  it 
wrong  side  out  and  flour  it  well,  then  turn  it  back 
again,  pour  in  the  batter,  tie  the  mouth  of  the  bag 
with  a  strong  string,  but  take  care  to  leave  a  space 
sufficient  to  allow  the  pudding  to  swell. 

Have  ready  a  pot  of  boiling  water,  with  a  plate 
in  the  bottom  to  prevent  the  bag  from  touching  the 
bottom  of  the  pot,  put  in  the  pudding  and  let  it 
boil  two  hours  and  a  half. 

Keep  a  kettle  of  boiling  water  to  fill  up  the  pot 
as  may  be  required.  When  the  pudding  is  done, 
take  it  out  of  the  pot,  dip  it  for  an  instant  in  cold 
water,  untie  the  bag,  and  turn  it  out  on  a  dish. 

To  be  eaten  with  sweet  sauce. 

EVE'S  PUDDING-. 

275.     Six  eggs, 
Six  apples, 


THE  NATIONAL  COOK  BOOK.  139 

Six  ounces  of  bread  crumbs, 
Six  ounces  of  currants, 
Six  ounces  of  sugar. 
Nutmeg  to  the  taste, 
Half  a  salt  spoonful  of  salt. 

Beat  the  eggs  very  light,  add  to  them  the  apples, 
which  must  be  finely  chopped,  the  currants,  sugar 
and  bread  crumbs,  nutmeg  and  salt. 

If  the  mixture  should  be  too  thick,  add  a  little 
milk. 

Pour  the  batter  in  a  pan  leaving  a  space  at  the 
top,  tie  a  cloth  tightly  over  the  pan  so  as  to  exclude 
all  the  water,  and  let  it  boil  three  hours.  Serve  it 
with  sweet  sauce. 

FRENCH  PUDDING. 
276.     One  quart  of  milk, 
Ten  table  spoonsful  of  flour, 
Eight  eggs. 

Beat  the  eggs  very  light,  add  them  to  the  milk, 
with  the  flour.  Butter  a  pan,  pour  in  the  mixture, 
and  bake  it.  Serve  it  hot  with  sweet  sauce. 


SAGO  PUDDING. 

277.     A  quarter  of  a  pound  of  sago, 
Three  pints  of  milk, 


140        THE  NATIONAL  COOK  BOOK. 

Eight  eggs, 
Sugar  to  the  taste, 
A  quarter  of  a  pound  of  butter, 
Half  a  pound  of  currants, 
Half  a  tea  spoonful  of  nutmeg  and  cinnamon 
mixed. 

Pick  and  wash  the  sago,  and  pour  over  it  enough 
warm  water  to  cover  it.  Put  it  in  a  warm  place, 
and  let  it  stand  for  three  hours  to  soak. 

Wash,  pick,  and  dry  your  currants,  and  sift  flour 
over  them. 

Boil  the  sago  in  the  milk  until  it  is  completely 
incorporated  with  it.  Add  the  butter  and  stand  it 
away  to  cool.  Beat  the  eggs,  and  stir  them  into 
the  milk ;  add  the  sugar,  fruit,  and  spice. 

Butter  a  deep  dish,  pour  in  the  mixture  and 
bake  it. 

FRENCH  BREAD  PUDDING. 

278.     One-half  of  a  four  cent  baker's  loaf, 
One  quart  of  milk, 
Three  eggs, 

One  gill  of  dried  currants, 
Sugar  to  the  taste. 

Boil  the  milk,  slice  the  bread,  and  pour  the  boil- 
ing milk  over  it.  Stand  it  away  to  cool. 

Beat  the  eggs,  and  add  them  and  the  sugar  when 


THE  NATIONAL  COOK  BOOK.  141 

the  milk  is  cool.  Wash,  pick  and  flour  the  cur- 
rants, and  stir  them  in  to  the  mixture.  Put  it  in  a 
pudding  dish,  and  bake  it  half  an  hour  in  a  mode- 
rate oven.  Serve  it  with  or  without  sweet  sauce. 

GREEN  CORN  PUDDING. 

279.  Cut  off  the  cob  one  dozen  ears  of  green 
corn  whilst  in  the  milky  state.    Beat  five  eggs  very 
light,  add  to  them  one  quart  of  milk,  with  sugar 
to  the  taste,  stir  in  the  grains  of  corn,  butter  tho- 
roughly the  bottom  and  sides  of  a  pudding  pan, 
pour  in  the  mixture,  and  bake  it  in  a  very  moderate 
oven  for  three  hours.     It  may  be  eaten  with  any 
kind  of  sweet  sauce ;  or  the  sugar  may  be  left  out 
of  the  pudding,  and  then  it  may  be  eaten  hot  for 
breakfast  with  butter. 

RICE  CUP  PUDDINGS. 

280.  Pick  and  wash  a  tea  cupful  of  rice,  and 
boil  it  in  a  quart  of  milk  till  it  is  very  thick  and 
dry ;  add  to  this  whilst  it  is  hot,  a  pint   of  rich 
milk  or  cream,  and  two  ounces  of  butter.     When 
it  is  sufficiently  cool,  add  three  eggs,  well  beaten, 
and  sugar  to  the  taste.     Butter  your  cups,  pour  in 
the  mixture,  and  bake  in  a  moderate  oven.     Grate 
nutmeg, over  the  top,  and  serve  them  with  cream. 

NEWCASTLE  PUDDING. 

2S1.     Make  a  custard  of  six  eggs  to  a  quart  of 


142         THE  NATIONAL,  COOK  BOOK. 

milk  and  sugar  to  the  taste.  Beat  the  eggs ;  stir 
them  in  the  milk,  and  add  the  sugar.  Butter  some 
bread,  lay  it  in  the  bottom  of  a  dish,  then  strew 
over  it  some  currants,  then  another  layer  of  but- 
tered bread  and  currants.  Pour  on  the  egg  and 
milk  prepared  as  above,  and  bake  it  until  the  cus- 
tard is  thick. 

PEACH  BAKED  PUDDING. 

282.  Line  a  deep  pudding  dish  with  slices  of 
baker's  bread  cut  thin.     Fill  up  the  dish  with  ripe 
peaches  cut  in  pieces  and  sugared,  cover  the  top 
with  some  bread  sliced  thin,  buttered  and  dipped 
in  the  yelk  of  an  egg  well  beaten.     Set  the  pud- 
ding in  the  oven  and  bake  it.     Serve  it  with  milk 
or  cream. 

FARMER'S  APPLE  PUDDING. 

283.  Stew  some  tender  apples ;  if  the  apples 
are  juicy  they  will  require  very  little  water  to  cook 
them;    add   to    one  pound  of  the  mashed  apple, 
whilst  it  is  hot,  a  quarter  of  a  pound  of  butter,  and 
sugar  to  the  taste.    Beat  four  eggs  and  stir  in  when 
the  apple  is  cold. 

Butter  the  bottom  and  sides  of  a  deep  pudding 
dish,  strew  it  very  thickly  with  bread  crumbs,  put 
in  the  mixture,  and  strew  bread  crumbs  plentifully 
over  the  top.  Set  it  in  a  tolerably  hot  oven,  and 
when  baked,  sift  sugar  over. 

This  is  good  with  a  glass  of  rich  milk. 


THE  NATIONAL  COOK  BOOK.  143 

It  is  a  good  substitute  for  pie,  and  can  be  eaten 
by  those  who  cannot  partake  of  pastry. 

RICE  PUDDING,  No.  1. 

284.  Half  a  tea  cup  of  rice, 
Two  ounces  of  butter, 
Three  pints  of  milk. 

Five  eggs, 

Sugar  to  the  taste. 

Put  the  rice  and  milk  together,  and  simmer  it 
gently  till  the  rice  is  soft,  then  take  it  out  and 
add  the  butter  while  the  rice  is  hot.  Set  it  away 
to  cool.  Beat  the  eggs,  stir  them  in  when  the  rice 
is  cool,  and  add  the  sugar.  Put  the  mixture  in  a 
pudding  dish,  place  it  in  a  moderate  oven,  and  as 
soon  as  it  forms  a  custard  take  it  out. 

Grate  nutmeg  over  the  top. 

RICE  PUDDING-,  No.  2. 

285.  One  quart  of  milk, 

Rice  flour  enough  to  thicken  the  milk, 

Six  eggs, 

Two  ounces  of  butter, 

Sugar  to  the  the  taste. 

Boil  the  milk  and  thicken  it  with  rice  flour  mixed 
with  cold  milk.  It  should  be  about  as  thick  as 
pap. 


144  THE  NATIONAL  COOK  BOOK. 

Add  the  butter  while  the  milk  is  hot.  When 
cool  add  the  heaten  eggs,  and  sugar  to  the  taste. 

Put  it  in  a  deep  dish  and  bake  it  till  a  fine  cus- 
tard is  formed. 

Dried  currants  may  be  added  before  it  is  baked, 
also  a  little  lemon  or  rose-water. 


BOILED  RICE  PUDDING. 

286.  Pick  and  wash  your  rice,  tie  it  in  a  pud- 
ding bag,  allowing  it  room  to  swell.     Boil  it  till 
the  rice  is  soft,  and  serve  it  with  sugar  and  cream, 
or  molasses  and  butter. 

RICE  PUDDING  WITH  FRUIT. 

287.  Put  your  rice  in  a  stew-pan,  with  very 
3ittle  milk ;  that  is,  to  one  cup  of  rice  one  gill  of 
milk.     Stand  it  where  it  will  be  hot,  but  not  boil ; 
when  the  rice  has  absorbed  all  the  milk  add  to  it  a 
quarter  of  a  pound  of  dried  currants,  and  one  egg, 
well  beaten.     Boil  it  in  a  bag  till  the  rice  is  tender, 
and  serve  it  with  sugar  and  cream. 

More  fruit  may  be  added  to  the  rice  if  it  should 
be  preferred. 

RICE   CUPS. 

288.  Boil  some  rice  in  very  little  milk  so  as  it 
may  be  perfectly  dry  when  done.     Mash  it  fine, 
and  while  it  is  hot  add  a  little  butter  and  sugar  to 


THE  NATIONAL  COOK  BOOK.  145 

the  taste.  Put  the  rice  in  cups ;  you  should  fill 
them  as  full  as  they  will  hold,  by  pressing  the  rice 
into  them.  When  they  are  cold,  turn  them  out  on 
a  dish,  pour  a  custard  round  them,  and  eat  them 
with  cream. 

PLUM  PUDDING, 

289.  One  quart  of  milk. 
Six  eggs, 

A  quarter  of  a  pound  of  seeded  raisins, 
A  quarter  of  a  pound  of  currants, 
Sugar  to  the  taste. 

Beat  the  eggs,  and  add  them  to  the  milk  with 
the  fruit.  Pour  it  in  a  pudding  dish,  cover  the  top 
with  slices  of  bread  well  buttered.  First  dip  the 
bread  in  the  milk,  so  as  it  may  be  brown  when  it 
is  baked. 

This  is  generally  eaten  cold.  It  may  be  flavored 
with  lemon  or  vanilla. 

BOILED  PUDDING,  No.  2* 

290.  Pour  over  a  pint  of  the  crumbs  of  baker's 
bread  as  much  boiling   milk   as  will  moisten  it, 
mash  it  smoothly  in  the  milk.     Beat  the  yelks  of 
four  eggs  and  add  them  to  the  bread  and  milk,  beat 
it  very  hard ;   then  whisk  the  whites  of  the  eggs 
and  stir  in  gently  with  as  much  flour  as  will  make 

a  batter.     Fruit  may  be  added  if  preferred,  but  the 
13 


346  THE  NATIONAL  COOK  BOOK. 

pudding  will  be  lighter  without.  Rinse  your  pud- 
ding bag,  flour  it  on  the  inside,  pour  in  the  batter, 
tie  it  very  closely,  leaving  room  for  it  to  swell. 
Boil  it  two  hours. 


BOILED  PUDDING,  No.  2, 

291.  Eight  eggs, 
One  quart  of  milk, 
One  pint  of  flour, 
Salt  just  to  taste. 

Beat  the  eggs  very  light,  the  yelks  and  whites 
separate — the  yelks  should  be  as  thick  as  batter — 
add  to  them  the  flour  and  milk  alternately,  and 
very  gradually,  beating  it  hard  all  the  time ;  then 
stir  in  the  whites,  but  do  not  beat  it  after  they  are 
in.  The  whites  should  be  very  dry.  Wet  your 
pudding  bag,  wring  it  dry,  flour  the  inside,  and 
pour  in  the  pudding.  It  requires  one  hour  to  boil, 
and  is  very  delicate,  being  very  little  thicker  than 
a  custard.  Serve  it  with  any  kind  of  sweet  sauce. 
This  makes  a  light  wholesome  pudding. 

INDIAN  BOILED  PUDDING. 

292.  One  quart  of  milk, 
Four  eggs, 

Haifa  pound  of  dried  currants, 
Two  ounces  of  butter, 


THE  NATIONAL  COOK  BOOK.  147 

Salt  just  to  taste, 

Indian  meal  sufficient  to  form  a  batter. 

Stand  the  butter  near  the  fire  where  it  will  dis- 
solve without  getting  hot.  Stir  as  much  Indian 
meal  in  the  milk  as  will  form  a  thick  batter,  then 
add  the  salt  and  melted  butter.  Separate  the  yelks 
and  whites  of  the  eggs ;  beat  the  yelks  very  thick 
and  light,  and  add  to  the  batter ;  whisk  the  whites 
till  they  are  very  dry,  stir  them  gently  into  the 
mixture.  Have  your  currants  washed,  picked  and 
dried,  flour  them  and  stir  in  at  the  last. 

Dip  your  pudding  bag  in  water,  wring  it  out, 
turn  it  wrong  side  out,  flour  it  well,  turn  it  again, 
pour  in  the  mixture  and  tie  it  closely  with  a  strong 
string,  taking  care  to  leave  room  at  the  top  of  the 
bag  for  the  pudding  to  swell. 

Have  ready  a  pot  of  boiling  water,  put  the  pud- 
ding in,  and  have  a  kettle  of  boiling  water  to  fill 
it  up  as  it  boils  away.  Keep  the  pudding  boiling 
all  the  time,  as  it  would  be  heavy  if  it  should 
cease.  Let  it  boil  three  hours.  When  done  im- 
merse the  bag  for  an  instant  into  a  pan  of  cold  wa- 
ter, untie  the  string,  turn  back  the  bag  and  place 
your  pudding  on  a  dish.  Serve  it  immediately. 

To  be  eaten  with  any  kind  of  sweet  sauce. 

INDIAN  BAKED  PUDDING. 

293.     One  pint  of  Indian  meal, 


148         THE  NATIONAL  COOK  BOOK. 

One  heaping  table  spoonful  of  wheat  flour, 

A  table  spoonful  of  butter, 

Four  eggs, 

Salt  just  to  taste, 

Milk  enough  to  form  a  batter. 

Stand  your  butter  near  the  fire  to  warm,  add  it 
to  the  Indian  meal,  then  the  salt  and  milk.  Beat 
the  eggs  very  light,  the  yelks  and  wrhites  separate ; 
add  the  yelks  to  the  Indian  batter,  then  the  whites 
alternately  with  the  flour.  Do  not  beat  it  after  the 
whites  are  in.  Butter  a  pan,  pour  in  the  batter, 
and  bake  it  in  a  moderate  oven. 

This  pudding  is  very  good  with  a  quarter  of  a 
pound  of  currants  and  a  quarter  of  a  pound  of  rai- 
sins, floured  and  stirred  into  the  batter. 

To  be  served  with  sweet  sauce  of  any  kind. 

OXFORD  PUDDING. 
294.     Half  a  pint  of  bread  crumbs, 
One  pint  of  milk, 
Six  eggs, 

Two  ounces  of  butter, 
Half  a  pint  of  cream, 
A  quarter  of  a  pound  of  dried  currants, 
Sugar  and  nutmeg  to  the  taste. 

After  the  bread  is  soaked  in  the  milk,  which 
should  be  warm,  mash  it  very  smooth  and  add  the 


THE  NATIONAL  COOK  BOOK.  149 

butter  while  it  is  hot.  Beat  the  eggs  very  light, 
the  yelks  first,  and  stir  them  into  the  bread  and 
milk,  then  add  the  cream,  sugar,  nutmeg  and  fruit. 
Lastly  have  the  whites  whisked  to  a  dry  froth ; 
stir  them  gently  into  the  mixture  ;  butter  your  cups, 
half  fill  them  with  the  batter,  and  bake  them  in  a 
tolerably  hot  oven.  Serve  with  pudding  sauce. 

COLLEGE  PUDDING. 

295.     Four  eggs, 

One  pint  of  milk, 

A  little  salt, 

Flour  to  make  a  rather  thin  batter, 

One  dessert  spoonful  of  dissolved  carbonate  of 
ammonia. 

Beat  the  yelks  of  the  eggs  very  light,  add  the 
salt,  milk  and  flour.  The  batter  must  not  be  thick. 
Beat  the  whole  very  hard  for  ten  or  fifteen  minutes. 
Then  stir  in  gently  the  whites  of  the  egg,  which 
should  have  been  whisked  very  dry.  Do  not  beat 
the  batter  after  the  whites  are  in,  only  stir  it  suffi- 
ciently to  incorporate  them  with  it.  Lastly  add 
the  ammonia.  Butter  well  a  cake  mould  or  iron 
pan,  pour  in  the  mixture  and  bake  it  in  an  oven 
about  as  hot  as  for  bread. 

This  pudding  is  very  nice  with  wine  or  lemon 
sauce.  Cream  sauce  may  be  served  with  it  if  pre- 
ferred, 

13* 


150  THE  NATIONAL  COOK  BOOK. 

BLANC  MANGE. 
290.     One  pint  of  milk. 
One  pint  of  cream, 
One  ounce  of  isinglass, 
The  grated  rind  and  juice  of  one  lemon, 
Sugar  to  the  taste. 

Boil  the  milk  and  pour  it  whilst  hot  over  the 
isinglass,  let  it  stand  near  the  fire  until  it  is  per- 
fectly dissolved,,  then  strain  it  through  a  flannel 
jelly  bag  into  the  pint  of  cream,  to  which  add  the 
grated  rind  and  juice  of  one  lemon,  and  sugar  to 
the  taste.  Let  the  whole  boil  once ;  take  it  off  the 
fire,  strain  it  again  through  your  jelly  bag,  and 
pour  it  in  moulds.  Set  it  in  a  cool  place. 

CLEAR  BLANC  MANGE. 
297.  Boil  four  calves'  feet  in  three  quarts  of 
water  until  the  water  is  reduced  to  one  quart,  then 
strain  it  through  a  flannel  jelly  bag  and  stand  it 
away  to  cool.  When  it  is  perfectly  cold  scrape  off 
all  the  fat,  which  will  be  congealed  in  a  cake  on 
the  top ;  after  you  have  scraped  all  off  as  clean  as 
you  can  get  it,  take  a  piece  of  clean  damp  sponge, 
or  soft  cloth  a  little  damp,  and  wipe  the  top  of  the 
jelly  and  the  inner  edge  of  the  vessel  which  con- 
tains it,  lest  any  of  the  grease  should  be  combined 
•with  the  jelly  when  it  is  melted,  as  it  would  destroy 
its  transparency.  Break  the  jelly  in  pieces,  put  it 


THE  NATIONAL  COOK  BOOK.  151 

in  a  preserving  pan,  add  to  it  one  pound  of  pulve- 
rized white  sugar,  half  an  ounce  of  bitter  almonds 
pounded  in  a  mortar  with  a  little  rose-water ;  put 
the  almonds  in  the  mortar  one  at  a  time,  so  as  to 
pound  them  very  finely,  they  should  be  like  cream 
when  done ;  strain  them  and  add  them  to  the  jelly 
with  a  table  spoonful  of  rose-water.  Place  the 
preserving  pan  in  a  vessel  of  boiling  \vater,  let  it 
stand  till  it  gets  very  hot,  but  do  not  let  it  boil. 
Strain  it  through  the  jelly  bag  several  times,  and 
when  perfectly  clear  pour  it  in  moulds ;  wet  them 
inside  first  to  prevent  the  jelly  from  adhering  to 
them,  and  stand  them  in  a  cold  place.  When  you 
strain  the  jelly  do  not  squeeze  the  bag,  as  by  that 
means  you  force  the  sediment  through  it;  and  by  no 
means  wash  it,  as  it  is  impossible  to  wring  it  per- 
fectly dry,  and  consequently  the  jelly  will  be  Ihin- 
ned  ;  scrape  it  on  the  in-side  as  clean  as  you  can 
each  time. 

CHARLOTTE  DE  RUSSE. 

298.  Get  a  sponge  cake  which  has  been  baked 
in  a  mould,  and  weighing  about  two  pounds  or  lit- 
tle more.  Place  this  in  the  centre  of  a  deep  china 
or  glass  dish.  Mix  together  half  a  pint  of  wine 
with  half  a  pint  of  water,  and  sweeten  it  well  with 
white  sugar.  Pour  this  over  the  cake,  which  should 
have  been  baked  the  day  before ;  let  it  stand  till  it 
has  absorbed  as  much  of  the  wine  as  it  will  take 


152  THE  NATIONAL  COOK  BOOK. 

up,  then  make  a  custard  according  to  the  following 
directions :  Put  over  the  fire  three  half-pints  of 
milk,  well  sweetened  and  flavored  with  lemon  or 
vanilla,  and  as  soon  as  it  is  ready  to  boil  stir  in  very 
gradually  the  yelks  of  six  eggs  which  should  have 
been  well  beaten.  As  soon  as  the  milk  and  egg 
begins  to  bubble  a  little  at  the  edges,  take  it  off  the 
fire.  When  the  custard  is  lukewarm  pour  it  round 
the  cake  in  the  dish ;  whisk  the  whites  of  the  eggs 
to  a  stiff,  dry  froth,  sweeten  them  with  powdered 
white  sugar  and  flavor  with  essence  of  lemon  or 
lemon  juice.  Pile  the  whites  on  the  top  of  the  cake 
and  serve  it  immediately .\y 

PEACH  CHARLOTTE. 

299.  Line  the  bottom  and  sides  of  a  dish  with 
slices  of  fresh  sponge  cake.    Pare  some  ripe  peaches, 
cut  them  in  halves,  sprinkle  sugar  over  them,  and 
fill  up  the  dish.     Then  whisk  a  pint  of  sweetened 
cream ;  as  the  froth  rises,  take  it  off  till  all  is  done. 
Pile  the  cream  on  the  top  of  the  peaches  and  send 
it  to  the  table. 

SAVOY  CHARLOTTE. 

300.  Lay  some  slices  of  sponge  cake  in   the 
bottom    of  a  deep  dish ;    moisten   it   with   wine. 
Make  a  custard  of  one  quart  of  milk  and  five  eggs, 
with  as  much  sugar  as  will  sweeten  it.     Beat  the 
eggs,  stir  them  into  the  milk  with  the  sugar,  pour 


THE  NATIONAL  COOK  BOOK.  153 

it  in  a  pan,  place  the  pan  in  a  vessel  of  water,  put 
it  in  the  oven,  and  as  soon  as  the  custard  is  thick, 
set  it  away  to  cool.  With  a  silver  spoon  lay  the 
custard  over  the  cake.  Take  half  a  pint  of  cream, 
flavor  it  with  wine  and  white  suo;ar,  whip  it  to  a 
froth,  and  as  the  froth  rises,  take  it  off  carefully 
and  lay  it  on  the  custard. 

The  wine  may  be  dispensed  with,  and  the  char- 
lotte be  very  nice,  if  made  according  to  the  above 
directions. 

CHERRY  CHARLOTTE. 

301.  Stone  and  stew  some  morella  cherries ;  to 
each  pound    of  cherries  add    three-quarters  of  a 
pound  of  sugar,  and  one  tea  spoonful  of  flour,  mixed 
smoothly  with  a  little  water.     When  the  fruit  is 
done,  butter  some  baker's  bread,  lay  it  on  a  dish, 
spread  some  of  the  stewed  fruit  over  it,  then  put 
another  layer  of  bread  and  fruit ;  cover  the  top 
with  the  fruit. 

This  is  very  nice  served  with  cream. 

RICE  MILK. 

302.  Two  quarts  of  milk, 
Two  gills  of  rice, 
Sugar  to  the  taste. 

Pick  and  wash  the  rice,  put  it  in  the  milk,  and 
set  it  over  a  slow  fire  to  boil. 


154  THE  NATIONAL  COOK  BOOK. 

When  the  rice  is  very  soft,  add  sugar  to  the 
taste,  pour  it  into  a  bowl,  and  stand  it  away  to 
cool. 

Grate  nutmeg  on  the  top. 

RICE  FLUMMERY. 

303.     One  quart  of  milk. 
One  ounce  of  butter, 
Sugar  to  the  taste, 
Rice  flour  enough  to  thicken  the  milk. 

As  soon  as  the  milk  begins  to  boil,  stir  in  as 
much  rice  flour  as  will  make  it  as  thick  as  a  stiff 
batter. 

Add  the  butter  and  sugar,  turn  it  out  in  cups, 
and  stand  it  away  to  get  cold. 

Serve  it  with  cream  and  nutmeg  if  preferred. 

It  would  be  better  to  place  the  vessel  in  which 
the  milk  is  to  be  boiled  in  a  pan  of  hot  water, 
which  will  prevent  the  milk  from  burning,  should 
the  fire  be  hot. 

APPLE  FLOATING  ISLAND. 
.  304.  Stew  in  a  sauce-pan,  with  very  little 
water,  eight  or  nine  fine  apples ;  when  they  are 
soft,  pass  them  through  a  sieve,  and  season  them 
with  nutmeg  and  pulverized  sugar  to  the  taste. 
Whisk  to  a  froth  the  whites  of  four  or  five  eggs, 
mix  them  gradually  with  the  apples ;  stir  in  one 


THE  NATIONAL  COOK  BOOK.  155 

table  spoonful  of  rose-water.  Sweeten  some  cream 
or  rich  milk,  and  place  the  above  mixture  upon  it 
in  heaps. 

This  is  a  very  nice  dish. 

FLOATING  ISLAND. 
305.     One  quart  of  milk, 
Sugar  to  the  taste, 
The  whites  of  three  eggs. 

Sweeten  the  milk  to  your  taste,  and  to  it  add 
wine,  if  you  prefer  it.  Then  whisk  the  whites  of 
the  eggs  to  a  dry  froth,  and  to  every  egg  add  one 
tea  spoonful  of  currant,  quince,  or  any  kind  of  jelly 
you  choose,  add  also  one  tea  spoonful  of  white 
sugar  to  each  white. 

Pile  the  froth  upon  the  milk,  and  serve  it  soon, 
as  the  whites  will  fall. 

WHIPS. 

306.,  The  whites  of  three  eggs, 
Sugar  to  the  taste, 
One  pint  of  milk  or  cream. 

Mix  the  whites  of  the  egg  (without  beating  them) 
into  the  milk.  Sweeten  it  to  your  taste,  then  whisk 
it  to  a  froth,  which  must  be  taken  off  and  put  in 
glasses  as  it  rises.  The  milk  may  be  flavored  with 
lemon  or  vanilla. 


156  tHfc  NATIONAL  COOK  BOOK* 

SYLLABUB. 
807.     Half  a  pound  of  sugar. 

Three  pints  of  lukewarm  milk  or  cream, 
One  tea  cupful  of  wine. 

Dissolve  the  sugar  in  the  wine,  then  pour  in  the 
milk,  in  a  small  stream,  from  a  vessel,  holding  it 
Up  very  high  so  as  to  cause  the  milk  to  froth.  In 
the  country  it  is  best  to  milk  into  the  bowl,  the 
last  of  the  milk  which  is  taken  from  the  cow  is 
richer* 

VANILLA  CUP  CUSTARDS. 

308.  Pound  a  vanilla  bean  in  a  mortar,  and 
stir  it  into  three  pints  of  milk,  eight  well  beaten 
eggs,  and  sugar  to  the  taste. 

Fill  your  cups,  place  them  in  a  pan  of  hot  water, 
set  them  in  the  oven,  and  as  soon  as  a  custard  is 
formed  take  them  out* 

They  are  very  nice  if  placed  on  the  ice  in  warm 
weather  an  hour  or  two  before  they  are  served. 

HASTY  PUDDING,  OR  FARMER'S  RICE. 

309.  Beat  one  egg  very  light,  and  add  to  it  as 
much  flour  as  it  will  moisten.     Rub  it  through 
your  hands  until  the  flour  is  in  fine  dry  lumps  like 
bread  crumbs. 

Put  on  a  quart  of  milk  to  boil,  and  when  boiling, 
stir  in  as  much  of  this  flour  as  will  make  it  very 


THE  NATIONAL  COOK  SOOK.  15? 

thick.     Serve  it  with  butter  and  sugar,  and  rich 
cream  if  you  have  it. 

SPANISH  FRITTERS. 

310.  Cut  the  soft  part  of  bakers*  bread  in 
slices  a  quarter  of  an  inch  thick,  and  of  any  form 
you  choose.  Take  a  pint  of  milk  or  cream,  three 
well  beaten  eggs,  half  a  tea  spoonful  of  nutmeg 
and  cinnamon  mixed,  three  drops  of  the  essence  of 
lemon,  and  sugar  to  the  taste,  stir  all  well  together 
and  pour  over  the  pieces  of  bread.  When  they 
have  absorbed  as  much  of  the  milk  as  they  wrill, 
take  them  out  before  they  get  too  soft,  and  fry  them 
of  a  nice  light  brown  on  both  sides. 

They  may  be  served  with  or  without  sweet 
sauce. 

APPLE  FRITTERS. 
311..    One  pint  of  milk, 
Three  eggs, 
Salt  just  to  taste, 
As  much  flour  as  will  make  a  batter. 

Beat  the  yelks  and  whites  separately,  add  the 
yelks  to  the  milk,  stir  in  the  whites  with  as  much 
flour  as  will  make  a  batter ;  have  ready  some  ten- 
der apples,  peel  them,  cut  them  in  slices  round  the 
apple ;  take  the  core  carefully  out  of  the  centre  of 
each  slice,  and  to  every  spoonful  of  batter  lay  in  a 
14 


168        THE  NATIONAL  COOK  BOOK. 

slice  of  the  apple,  which  must  be  cut  very  thin — • 
fry  them  in  hot  lard  of  a  light  brown  on  both  sides, 

ORANGE  FRITTERS. 

312.  These  are  made  as  the  above,  only  a  slice 
of  orange  is  to  be  substituted  for  the  apple. 

GERMAN  PUFFS. 

*     313.     One  pint  of  milk, 
Three  eggs, 
One  pound  of  flour, 

One  dessert  spoonful  of  dissolved  sala3ratus, 
A  tea  spoonful  of  butter. 
A  salt  spoon  of  salt. 

Beat  the  yelks  and  whites  of  the  eggs  separately. 
The  yelks  must  be  as  thick  as  batter,  and  the  whites 
perfectly  dry. 

Add  to  the  yelks  half  the  milk  and  half  the  flour, 
stir  it  well  until  the  batter  is  smooth,  then  add  the 
remainder  of  the  flour  and  milk. 

Warm  the  butter  and  stir  in  and  beat  the  batter 
thus  made  till  it  is  light  and  full  of  bubbles. 

Stir  in  the  salseratus,  and  lastly  the  whites — but 
do  not  beat  it  after  the  whites  have  been  added,  as 
that  will  make  it  tough. 

Butter  tea  cups,  or  an  earthen  mould,  pour  in 
the  batter,  and  bake  it  in  a  moderate  oven. 


THE  NATIONAL  COOK  BOOK.  159 

Serve  with  butter  and  sugar,  or  any  kind  of 
sauce  which  may  be  preferred. 

They  require  from  half  an  hour  to  three-quarters 
to  bake. 

SNOW  CUSTARD. 

314.  One  quart  of  milk, 
Eight  eggs, 

One  vanilla  bean,  or  a  little  grated  lemo-n  peel. 

Beat  the  eggs,  leaving  out  the  whites  of  four, 
add  them  to  the  milk.  Pound  the  vanilla  bean  in 
a  mortar,  and  mix  it  with  the  milk.  Pour  the  whole 
in  your  pudding  dish,  place  it  in  a  pan  of  boiling 
wrater,  and  when  the  custard  is  thick  set  it  away 
to  cool. 

About  fifteen  minutes  before  it  is  to  be  served, 
beat  the  whites  to  a  dry  froth,  sweeten  with  fine 
wrhite  sugar,  pile  it  on  the  top  and  send  it  to  the 
table.  If  suffered  to  stand  the  white  of  egg  will 
fall. 

BOILED  CUSTARD. 

315.  Eight  eggs, 
One  quart  of  milk,* 
Sugar  to  the  taste. 

Add  the  sugar  to  the  milk  with  any  thing  to  fla- 
vor it  you  choose.  Set  it  over  the  fire,  and  as  soon 
as  it  begins  to  boil  stir  in  the  beaten  eggs  very 


160  THE  NATIONAL  COOK  BOOK. 

gradually — stir  all  the  time  one  way  ;  as  soon  as  it 
is  thick  take  it  off  the  fire,  or  it  will  curdle.  Fill 
your  cups  and  stand  it  away  to  cool.  Grate  nut- 
meg over  before  they  are  sent  to  table. 

BAKED  PEARS. 

316.  Wash  them,  put  them  in  a  deep  pan,  strew 
over  plenty  of  white  or  brown  sugar,  and  pour  very 
little  water  in  the  bottom  of  the  pan.     Put  them  in 
a  moderate  oven  and  let  them  cook  slowly  till  the 
fruit  is  soft.     Serve  them  with  cream. 

STEWED  CHERRIES. 

317.  Stone  some  cherries,  and  to  every  pound 
of  fruit  add  half  a  pound   of  sugar.     When  they 
are  done  set  them  away  to  get  cold.     Serve  them 
with  cream. 


BAKED  APPLES. 

318.  Wash  the  apples,  take  out  the  cores,  and 
put  them  in  a  deep  pan  ;   strew  sugar  over  them, 
and  bake  them  in  a  cool  oven  till  they  are  soft. 
Serve  them  with  cream. 

A  piece  of  lemon  peel  may  be  stuck  in  the  cen- 
tre of  each  apple  before  it  is  set  in  the  oven. 

BLACKBERRY  MUSH. 

319.  Put  your  fruit  in  a  preserving  kettle,  mash 


THE  NATIONAL  COOK  BOOK.  161 

it  to  a  pulp,  with  sugar  enough  to  make  it  quite 
sweet.  Set  it  over  the  fire,  and  as  it  begins  to 
simmer  stir  in  very  gradually  two  tea  spoonsful  of 
flour  to  a  quart  of  fruit.  It  should  be  stirred  all 
the  time  it  is  boiling.  Serve  it  either  warm  or 
cold,  with  cream. 

Raspberries  may  be  cooked  in  the  same  way. 


RICE  DUMPLINGS. 

320.  Put  your  rice  in  a  stew-pan,  and  pour  on 
each  cup  of  rice  one  gill  of  milk ;  stand  it  near  the 
fire  where  it  will  keep  hot  but  not  boil.  As  soon 
as  it  has  absorbed  all  the  milk,  pare  your  apples, 
take  out  the  cores,  and  put  the  rice  around  them 
instead  of  paste.  Boil  them  until  the  apple  is  soft. 

They  should  be  tied  in  dumpling  cloths. 


GLAZED  CURRANTS. 

321.  Select  large  ripe  bunches  of  currants, 
wash  them  by  dipping  them  in  a  bowl  of  cold  wa- 
ter, and  drain  them  dry ;  have  ready  the  whites  of 
two  eggs,  give  them  three  or  four  beats,  dip  the 
bunches  in  the  egg,  place  them  on  a  sieve  so  as  not 
to  touch  each  other,  sift  powdered  sugar  over 
them  and  place  them  in  a  warm  place  to  dry.  The 
whites  of  the  eggs  should  only  be  broken,  but  not 
beaten  till  dry,  or  they  will  not  adhere  to  the  fruit. 
14* 


162        THE  NATIONAL  COOK  BOOK. 

GLAZED  STRAWBERRIES 

322.  Choose  large  ripe  strawberries,  pick  them 
off  the  vines  so  as  the  stems  may  all  adhere  to  the 
fruit.     Dip  them  one  at  a  time  in  a  vessel  of  cold 
water  and  place  them  on  a  sieve  to  dry.     Beat  the 
whites  of  two  or  three  eggs,  according  to  the  quan- 
tity of  fruit.     The  egg  should  be  beaten  very  little 
or  it  will  not  adhere  to  the  fruit,  dip  the  berries  in 
the  egg  one  at  a  time,  place  them  on  a  sieve  so  as 
not  to  touch  each  other,  and   sift  powdered  white 
sugar  over  them.     They  are  very  ornamental  to  a 
dessert  table.     Bunches  of  grapes,  oranges  peeled 
and   quartered,  or  any  small  fruit  may  be  done  in 
the  same  manner. 

STEWED  RIPE  PEACHES. 

323.  Take  ripe  peaches,  cut  them  in  half,  and 
to  every  pound  of  fruit  allow  half  a  pound  of  sugar, 
and  half  a  wine-glass  of  water.     Peel  your  peaches, 
sprinkle  the  sugar  over  them,  and  stew  them  till 
tender.     Stand  them  away  to  cool  and  serve  them 
with  cream. 

COLD  CUSTARD. 

324.  Sweeten  to  your  taste,  one  quart  of  milk 
with  white  sugar ;  stir  into  it  a  table  spoonful  of 
wine  in  which  a   rennet  has  been  soaked  ;  if  this 
does  not  flavor  the  milk  sufficiently  add  some  more 
wine  without  the  rennet ;   or,  if  the  use  of  wine  is 


THE  NATIONAL  COOK  BOOK.  163 

an  objection,  the  rennet  may  be  soaked  in  water. 
In  warm  weather  one  hour  before  it  is  to  be  served 
will  be  the  proper  time  to  make  it,  as  it  is  not  good 
if  the  curd  is  hard.  As  soon  as  the  rennet  is  put 
into  the  milk  stir  it  and  pour  it  in  cups  to  coagu- 
late. Or  you  may  serve  it  in  a  glass  bowl.  It  is 
to  be  eaten  with  cream. 

It  may  be  made  as  above  directed,  without  the 
sugar,  and  served  with  sweetened  cream  and  grated 
nutmeg. 

APPLE  CREAM. 

325.  Stew  half  a  dozen  tender  apples,  mash 
them  to  a  pulp ;  whisk  the  whites  of  six  eggs  till 
they  are  very  light,  and  as  soon  as  the  apples  are 
cold  add  them  to  the  eggs  with  five  ounces  of  pul- 
verized loaf  sugar.     Whisk  the  whole  till  it  will 
stand  up  wThen  placed  on  a  dish. 

Serve  it  with  sweetened  cream  flavored  with 
lemon,  vanilla,  or  wine. 

TEA   CAKE. 

SHORT  CAKES. 

326.  Half  a  pound  of  butter, 

A  pound  of  flour;  cold  water  to  form  a  dough. 

Cut  up  the  butter  in  the  flour,  and  rub  it  until 
they  are  thoroughly  mixed.  Roll  the  dough  out 


164        THE  NATIONAL  COOK  BOOK. 

in  sheets,  and  cut  the  cakes  with  a  cutter  or  tum- 
bler. Serve  them  hot,  split  them  open,  and  eat 
them  with  butter. 


MUFFINS. 

327.     Four  eggs, 
One  quart  of  milk, 
Two  ounces  of  butter, 
One  gill  of  yeast, 
Salt  just  to  taste, 
Enough  flour  to  make  a  hatter. 

Warm  the  milk  and  butter,  beat  the  eggs  and 
stir  in  the  milk,  then  add  flour  enough  to  make  a 
thick  batter,  add  the  yeast  and  set  it  to  rise. 

Butter  your  bake-iron  and  the  inside  of  your 
muffin-rings,  place  the  rings  on  the  iron  and  fill 
them  three  parts  full  of  the  batter.  The  iron 
should  not  be  too  hot  or  they  will  not  be  done 
through.  Split  or  tear  them  open,  butter  them, 
and  send  them  to  the  table  hot. 


HARD  BISCUITS. 
328.     Four  pounds  of  flour, 
Three  ounces  of  butter, 
Four  eggs, 
Salt  to  taste, 
Milk  enough  to  form  a  dough. 


THE  NATIONAL  COOK  BOOK.  165 

Take  out  a  tea  cupful  of  the  flour  and  set  it 
aside.  To  the  remainder  add  the  butter  cut  up 
small,  the  eggs  well  beaten,  a  little  salt,  and  milk 
enough  to  form  a  dough.  Knead  the  dough  well, 
then  roll  it  out,  sprinkle  over  it  a  portion  of  the 
reserved  flour,  roll  it  out  again  and  sprinkle  on 
more  flour  till  all  the  flour  is  used.  Roll  it  out 
thin,  cut  out  your  cakes,  and  bake  in  a  moderate 
oven. 


YORKSHIRE  BISCUITS. 

329.  Three  pounds  of  flour, 
One  gill  of  yeast, 

A  quarter  of  a  pound  of  butter, 

Three  eggs, 

Milk  enough  to  form  a  dough. 

Rub  the  butter  and  flour  together.  Beat  the 
eggs  and  add  them,  then  the  yeast  and  milk  to  form 
a  dough.  Stand  it  away  to  rise,  when  light  make 
it  out  in  biscuits,  butter  your  tins,  place  the  bis- 
cuits on  them,  let  them  rise  again  and  bake  them. 

POTATO  ROLLS. 

330.  Four  large  potatoes  boiled, 
One  table  spoonful  of  butter, 
Salt  to  the  taste, 

Half  a  pint  of  milk, 


166  THE  NATIONAL  COOK  BOOK. 

Half  a  tea  cupful  of  yeast, 
Flour  sufficient  to  form  a  dough. 

Boil  the  potatoes,  peel  and  mash  them,  and  while 
they  are  hot  add  the  butter  and  salt,  then  pour  in 
the  milk.  When  the  mixture  is  lukewarm  add  the 
yeast  and  flour.  Knead  the  dough,  set  it  away  to 
rise,  when  it  is  light  mould  out  your  rolls,  place 
them  on  buttered  tins,  let  them  rise  and  bake 
them. 


BRENTFORD  ROLLS. 

331.  Two  pounds  of  flour, 
Two  ounces  of  powdered  sugar, 
A  quarter  of  a  pound  of  butter, 
Two  eggs, 

One  gill  of  yeast, 

Milk  enough  to  form  a  dough, 

Salt  to  taste. 

Rub  the  flour,  butter  and  sugar  together ;  beat 
the  eggs  and  add  with  the  other  ingredients.  When 
light,  mould  the  dough  out  in  rolls,  let  them  rise 
again,  and  bake  them  on  tins. 

FRENCH  ROLLS. 

332.  One  ounce  of  butter, 
One  pound  of  flour, 

One  gill  of  home-made  yeast, 


THE  NATIONAL  COOK  BOOK.        167 

One  egg, 

Milk  enough  to  make  a  dough. 

Rub  the  butter  through  the  flour,  beat  the  egg 
and  stir  in,  then  add  the  yeast,  milk,  and  a  little 
salt.  Knead  the  dough,  when  it  is  light  mould  it 
out  into  large  biscuits,  and  bake  them  on  tins. 

PARSNIP  CAKE, 

333.  Boil  your  parsnips  till  perfectly  soft ;  pass 
them  through  a  colander.  To  one  tea  cupful  of 
mashed  parsnip  add  one  quart  of  warm  milk,  with 
a  quarter  of  a  pound  of  butter  dissolved  in  it,  a  lit- 
tle salt,  and  one  gill  of  yeast,  with  flour  enough  to 
make  a  thick  batter.  Set  it  away  to  rise,  which 
will  require  several  hours.  When  light  stir  in  as 
much  flour  as  will  make  a  dough,  knead  it  well 
and  let  it  rise  again.  Make  it  out  in  cakes  about 
a  quarter  or  half  an  inch  thick,  butter  your  tins  or 
pans,  put  them  on  and  set  them  to  rise.  As  soon 
as  they  are  light  bake  them  in  a  very  hot  oven. 
When  done  wash  over  the  tops  with  a  little  water, 
and  send  them  to  the  table  hot. 

These  biscuits  do  not  taste  of  the  parsnips. 


MARYLAND  BISCUITS. 

334.     One  pound  of  flour, 
One  ounce  of  butter, 


1CS        THE  NATIONAL  COOK  BOOK. 

As  much  1  uke- warm  milk  as  will  wet  the  flour. 
Salt  just  to  taste. 

Rub  the  butter  and  flour  together  thoroughly, 
add  the  salt,  and  lastly  just  enough  milk  to  form  a 
very  stiff  dough ;  knead  the  dough,  then  pound  it 
with  a  rolling-pin.  Break  the  dough  in  pieces, 
pound  and  knead  it  again,  and  so  on  for  two  or 
three  hours.  It  will  be  very  smooth  and  light 
when  kneaded  sufficiently. 

Make  it  out  in  small  biscuits  and  bake  in  a  mo- 
derate oven. 


WAFFLES, 

335.     Two  eggs, 
One  pint  of  milk, 
Half  an  ounce  of  butter, 
Half  a  gill  of  yeast, 
Salt  just  to  taste, 
As  much  flour  as  will  form  a  thick  batter* 

Warm  the  milk  and  butter  together;  beat  the 
eggs  and  add  them  by  turns  with  the  flour;  stir  in 
the  yeast  and  salt.  When  they  are  light,  heat 
your  waffle-irons  and  butter  them,  pour  in  some  of 
the  batter  and  brown  them  on  both  sides.  Butter 
them  and  serve  them  with  or  without  sugar  and 
cinnamon. 


THE  NATIONAL  COOK  BOOK.  169 

WAFFLES  WITHOUT  YEAST. 

336.  Three  eggs, 
One  pint  of  milk, 

One  tea  spoonful  of  butter, 

As  much  flour  as  will  make  a  batter. 

Beat  the  yelks  and  whites  separately.  Melt  the 
butter,  and  while  lukewarm  stir  it  into  the  milk. 
Whisk  the  yelks  very  light,  add  to  them  the  milk 
and  flour  alternately,  beat  it  well,  lastly  stir  in  the 
whites,  which  must  be  whisked  very  dry.  The  bat- 
ter should  not  be  beaten  after  the  whites  are  in. 

Grease  your  waffle-irons  after  having  heated 
them,  fill  them  nearly  full  of  the  batter,  close  them 
and  place  them  over  the  fire — turn  the  irons  so  as 
to  bake  the  waffle  on  both  sides — when  done  take 
it  out  and  butter  it. 

These  must  be  baked  the  moment  they  are 
mixed. 

BUCKWHEAT  CAKES. 

337.  One  pint  of  buckwheat  meal, 
One  quart  of  water, 

Salt  just  to  taste, 

One  gill  of  home-made  yeast. 

Mix  the  water  (which  should  be  lukewarm  if  the 
weather  is  cold,)  with  the  meal,  add  the  salt  and 
yeast,  beat  it  well ;  when  light  bake  them  on  a 
15 


170  THE  NATIONAL  COOK  BOOK. 

griddle.  Grease  the  griddle,  pour  on  a  little  of  the 
batter,  spread  it  so  as  to  form  a  cake  about  the 
size  of  a  breakfast  plate.  The  cakes  should  be 
very  smooth  at  the  edges.  When  they  are  done 
on  one  side  turn  them,  when  brown  on  both  sides, 
put  some  butter  on  the  plate,  place  the  cake  on  it, 
butter  the  top,  bake  another  and  put  on  it,  butter 
it  and  send  them  to  the  table. 

Buckwheat  cakes  are  much  better  if  they  are 
sent  to  the  table  with  only  one  or  two  on  a  plate. 


RYE  BATTER  CAKES 

338.  One  pint  of  rye  meal ;  to  this  add  enough 
lukewarm  milk  to  make  a  thin  batter,  a  little  salt 
just  to  taste.     Beat  it  well — add  a  gill  of  home- 
made yeast. 

When  they  are  light,  bake  them  on  a  griddle  as 
buckwheat  cakes. 

GUERNSEY  BUNS. 

339.  One  pound  of  flour, 

A  quarter  of  a  pound  of  butter, 
One  gill  of  yeast. 

Cut  up  the  butter  in  the  flour  and  rub  it  well 
together.  Then  add  the  yeast  and  as  much  milk 
as  will  form  a  dough.  Let  it  rise,  then  make  it 
out  in  cakes,  grease  tins  or  pans,  and  lay  the  buns 


THE  NATIONAL  COOK  BOOK.         171 

on  them ;  as  soon  as  they  rise  again  bake  them  in 
a  quick  oven. 

TOTTENHAM  MUFFINS. 

340.  One  quart  of  flour, 
Three  eggs, 

One  gill  of  yeast, 

A  table  spoonful  of  butter, 

Salt  to  taste, 

Milk  sufficient  to  form  a  batter. 

Place  the  butter  near  the  fire  where  it  may  dis- 
solve but  not  get  hot. 

Beat  the  eggs  till  they  are  thick,  add  them  to 
the  flour,  with  as  much  milk  as  will  make  a  thick 
batter ;  stir  in  the  melted  butter  and  salt.  Lastly 
a  gill  of  yeast.  Bake  in  muffin  hoops. 

CRUMPETS  OR  FLANNEL  CAKES. 

341.  One  pint  of  milk, 
One  egg, 

A  tea  spoonful  of  butter, 

Salt  to  taste, 

Half  a  gill  of  yeast, 

As  much  wheat  flour  as  will  form  a  batter. 

Warm  the  milk  and  butter  together;  it  should  be 
lukewarm  but  not  hot.  Beat  up  the  egg  and  add 

Jr  oo 

to  it  with  the  salt,  then  flour  enough  to  form  a  bat- 


172 


THE  NATIONAL  COOK  BOOK. 


ter;  lastly  the  yeast.  Set  it  to  rise,  and  when 
light  grease  your  bake-iron  and  bake  them  like 
buckwheat  cakes — butter  them  and  serve  them  hot. 


SCOTCH  CRUMPETS. 

542.     Two  eggs, 

One  pint  of  milk, 

A  tea  spoonful  of  butter, 

Half  a  gill  of  yeast, 

Salt  to  taste, 

As  much  oatmeal  or   unbolted  flour  as  will 
make  a  batter. 

Warm  the  butter  in  the  milk — it  must  be  merely 
lukewarm  when  the  eggs  are  put  in.  Beat  the 
eggs  very  light,  stir  them  into  the  milk,  and  add  as 
much  oatmeal  or  unbolted  flour  (the  latter  is  pre- 
ferable,) as  will  form  a  batter,  add  the  salt  and 
yeast,  beat  it  well,  and  stand  it  away  to  rise. 

Bake  them  like  buckwheat  cakes,  butter  them 
and  serve  hot. 

INDIAN  FRITTERS. 
343.     Two  tea  cupsful  of  Indian  meal, 
Half  a  tea-cup  of  wheat  flour, 
Salt  just  to  taste, 
Three  eggs, 
Milk  enough  to  form  a  thick  batter. 


THE  NATIONAL  COOK  BOOK.  173 

Mix  the  Indian  meal  and  salt,  stir  into  this  as 
much  milk  as  will  make  a  thick  batter.  Whisk 
the  yelks  very  thick  and  light  and  stir  into  the  In- 
dian ;  then  beat  the  whites  to  a  stiff  dry  froth,  and 
stir  them  into  the  mixture  alternately  with  the 
flour.  Do  not  beat  it  after  the  white  is  in  as  that 
will  make  it  tough. 

Have  a  pan  with  some  hot  lard,  drop  a  spoonful 
of  the  batter  into  it,  and  bake  a  light  brown  on 
both  sides.  They  should  be  baked  as  soon  as  they 
are  mixed,  as  if  suffered  to  stand  they  will  be 
heavy. 

With  a  sweet  sauce  these  may  be  eaten  as 
dessert. 

INDIAN  SLAPPERS. 
344.     One  pint  of  Indian  meal, 
One  gill  of  boiling  milk, 
One  tea  spoonful  of  butter, 
Salt  just  to  taste, 
One  gill  of  wheat  flour, 
Two  eggs, 
One  gill  of  yeast, 
Milk  sufficient  to  make  a  batter. 

Cut  up  the  butter  in  the  Indian  meal,  and  add 

the  salt,  then  stir  into  it  the  gill  of  boiling  milk. 

Beat  the  eggs,  and  when  the  meal  is  cool  add  them 

and  the  wheat  flour  to  it,  with  as  much  milk  as 

15* 


174  THE  NATIONAL  COOK  BOOK. 

will  form  a  batter.  Then  add  the  yeast.  When 
the  batter  is  light  grease  your  griddle,  and  bake 
them  as  buckwheat  cakes. 


INDIAN  PONE. 

345.  Put  on  one  quart  of  water  in  a  pot,  as 
soon  as  it  boils  stir  in  as  much  Indian  meal  as  will 
make  a  very  thin  batter.     Beat  it  frequently  whilst 
it  is  boiling,  which  will  require  ten  minutes.     Then 
take  it  off,  pour  it  in  a  pan,  and  add  one  ounce  of 
butter,  and  salt  to  the  taste. 

When  the  batter  is  lukewarm  stir  in  as  much 
Indian  meal  as  will  make  it  quite  thick. 

Set  it  away  to  rise  in  the  evening ;  in  the  morn- 
ing make  it  out  in  small  cakes,  butter  your  tins 
and  bake  in  a  moderate  oven.  Or  the  more  com- 
mon way  is  to  butter  pans,  fill  them  three  parts 
full,  and  bake  them. 

This  cake  requires  no  yeast. 

JOHNNY  OR  JOURNEY  CAKE. 

346.  One  quart  of  Indian  meal,  add  to  this 
salt  to  taste,  and  pour   over   it  as  much  boiling 
water  as  will  form  a  dough. 

Take  the  dough,  roll  it  into  balls,  press  it  on  a 
board  to  form  the  cake — it  should  be  about  the 
eighth  of  an  inch  in  thickness.  Place  the  board  in 
front  of  the  fire  so  as  the  heat  may  brown  the 


THE  NATIONAL  COOK  BOOK,  175 

cakes,  turn  them,  and  when  brown  on  both  sides, 
send  them  to  the  table. 


INDIAN  LIGHT  CAKE. 

347.  One  pint  of  Indian  meal, 
One  pint  of  milk, 

Two  eggs, 

One  tea  spoonful  of  butter, 

Salt  to  the  taste, 

One  tea  spoonful  of  dissolved  saleeratus. 

Mix  the  butter  and  salt  with  the  meal ;  boil  half 
the  milk,  add  the  dissolved  salaaratus  and  the  eggs, 
after  they  have  been  well  beaten,  to  the  remaining 
half  of  cold  milk.  Pour  the  boiling  milk  over  the 
meal  and  let  it  cool.  Then  add  the  cold  milk  and 
salaBratus.  Bake  it  in  a  shallow  pan. 

INDIAN  MUFFINS,  No.  1. 

348.  One  pint  of  Indian  meal, 
One  pint  of  wheat  meal, 
Two  eggs, 

One  gill  of  yeast, 
Salt  to  the  taste, 
As  much  milk  as  will  make  a  batter. 

Pour  as  much  boiling  milk  over  the  Indian  meal 
as  will  wet  it.  Beat  the  eggs  very  light  and  add 


176 


THE  NATIONAL  COOK  BOOK. 


them  alternately  with  the  cold  milk   and   flour. 
Lastly  stir  in  the  yeast  and  salt. 

They  may  be  baked  in  pans  or  rings,  as  soon  as 
they  rise. 

INDIAN  MUFFINS,  No.  2 

349.  One  quart  of  corn  meal, 
Half  a  gill  of  yeast, 

Two  eggs, 

Salt  to  the  taste, 

Half  an  ounce  of  butter. 

Cut  up  the  butter  into  the  meal,  and  pour  on  it 
enough  boiling  milk  to  form  a  thick  batter ;  set  it 
away  to  cool.  Whisk  the  eggs  very  light  and  add 
to  the  batter,  then  the  yeast  and  salt. 

Butter  square  tins,  fill  them  three  parts  full,  and 
bake  in  a  quick  oven.  Or  they  may  be  baked  in 
rings  as  wheat  muffins. 

INDIAN  MEAL  BREAKFAST  CAKES. 

350.  One  quart  of  Indian  meal, 
Two  eggs, 

A  tea  spoonful  of  dissolved  salasratus, 

Half  an  ounce  of  butter, 

Salt  to  taste, 

Milk  sufficient  to  make  a  thick  batter. 

Beat  the  eggs  very  thick  and  light.     Cut  up  the 


THE  NATIONAL  COOK  BOOK.  177 

butter  in  the  meal,  then  pour  over  it  enough  boil- 
ing water  to  wet  it.  When  it  is  cool  add  the  eggs 
and  salt ;  pour  the  dissolved  salseratus  into  the 
milk,  and  add  as  much  milk  as  will  make  it  into  a 
thick  batter. 

Butter  square  tin  pans,  fill  them  but  about  two- 
thirds  and  flake  in  a  quick  oven.  When  done  cut 
them  into  squares  and  serve  hot. 


MILK  BISCUITS. 

351.     A  quarter  of  a  pound  of  butter, 
One  quart  of  milk, 
One  gill  of  yeast, 

As  much  flour  as -will  form  the  dough, 
A  little  salt. 

Stir  flour  into  the  milk  so  as  to  form  a  very  thick 
batter,  and  add  the  yeast,  this  is  called  a  sponge. 
This  should  be  done  in  the  evening  ;  in  the  morning 
cut  up  the  butter,  and  set  it  near  the  fire  where  it 
will  dissolve  but  not  get  hot ;  pour  the  melted  but- 
ter into  the  sponge,  then  stir  in  enough  flour  to 
form  a  dough,  knead  it  well  and  stand  it  away  to 
rise.  As  soon  as  it  is  perfectly  light,  butter  your 
tins,  make  out  the  dough  in  small  cakes,  and  let 
them  rise.  When  they  are  light  bake  them  in  a 
very  quick  oven,  take  them  out,  wash  the  tops  over 
with  water  and  send  them  to  the  table  hot. 


178  THE  NATIONAL  COOK  BOOK. 

SALLY  LUNN,  No.  1. 
352.     Two  pounds  of  flour, 
Half  a  pound  of  butter, 
Three  eggs, 
One  pint  of  milk, 
Half  a  gill  of  yeast, 
Salt  to  taste. 

Cut  up  the  butter  in  the  flour,  and  with  your 
hands  rub  it  well  together.  Beat  the  eggs  and  add 
them  gradually  to  the  flour  alternately  with  the 
milk.  Stir  in  the  yeast  and  salt. 

Bake  it  in  an  earthen  mould  or  iron  pan  one 
hour. 


SALLY  LUNN,  No.  2. 
353.     A  quarter  of  a  pound  of  butter, 
A  pound  of  flour, 
Two  eggs, 
Salt  to  taste, 
Half  a  gill  of  yeast, 
Milk  to  make  a  soft  dough. 

Cut  up  the  butter  and  warm  it  in  a  little  milk; 
when  the  milk  is  lukewarm  stir  it  into  the  flour 
with  the  eggs  beaten  light,  and  the  yeast.  Butter 
your  cake  mould,  and  set  it  near  the  fire  to  rise. 
When  perfectly  light  bake  it  in  a  moderate  oven. 

It  is  always  eaten  hot. 


THE  NATIONAL  COOK  BOOK.  179 

WATER  TOAST. 

354.  Toast   some   slices   of  bread,  pound   the 
crust  to  soften  it,  butter  it  well  on  both  sides :  have 
a  vessel  of  boiling  water  with  a  little  salt  in  it. 
On  each  slice  of  bread  put  one  table  spoonful  of  the 
boiling  water.     Serve  it  hot. 

MILK  TOAST. 

355.  Slice  some  bread,  toast  it  of  a  nice  light 
brown  on  both  sides.     Boil  a  pint  of  milk  ;  mix  to- 
gether two  tea  spoonsful   of  flour  in  a  little  cold 
water ;  stir  this  into  the  boiling  milk.     Let  it  boil 
about  one  minute,  then  add  a  little  salt  and  stir  into 
it  two  ounces  of  butter.     Dip  the  toast  in  the  milk, 
place  it  on  a  dish,  and  pour  the  remainder  of  the 
milk  over  it. 

The   toast   may  be   made  much  richer  by  in- 
creasing the  quantity  of  butter. 

MUSH  CAKES. 

356.  One  quart  of  milk, 

A  quarter  of  a  pound  of  butter, 

Half  a  pint  of  yeast, 

Salt  to  taste, 

Indian  meal  sufficient  to  thicken  the  milk, 

Flour  enough  to  make  a  dough. 

Boil  the   milk,   and  stir  into  it  as  much  Indian 
meal  mixed  with  cold  milk  as  will  make  a  mush  as 


180  THE  NATIONAL  COOK  BOOK* 

thick  as  batter,  add  the  butter  and  salt  while  the 
mush  is  hot.  As  soon  as  it  becomes  lukewarm  stir 
in  the  yeast  and  as  much  flour  as  will  form  a  dough; 
cover  it  and  stand  it  to  rise.  When  light  make  it 
out  into  biscuits,  put  them  in  buttered  pans,  and  as 
soon  as  they  rise  again  bake  them  in  a  hot  oven. 
These  cakes  are  very  nice. 

RICE  WAFFLES, 

357.  One  gill  of  rice, 
Three  gills  of  flour, 
Salt  just  to  taste, 
One  ounce  of  butter, 
Three  eggs, 

As  much  milk  as  will  make  it  a  thick  batter. 

Boil  the  rice  in  very  little  water  until  it  is  soft ; 
drain  it  and  mash  it  fine.  Then  add  the  butter  to 
the  rice  whilst  it  is  warm ;  whisk  the  eggs  very 
light,  the  yelks  and  whites  separately,  add  the 
yelks  to  the  rice,  and  as  much  milk  as  will  form  a 
batter.  Beat  the  whole  very  hard,  then  stir  the 
whites  of  the  eggs  gently  into  the  mixture.  Grease 
your  waffle-irons  and  bake  them.  If  the  batter 
should  be  too  thin,  add  a  little  more  flour. 

BUTTERMILK  CAKES. 

358.  Take  one  pint  of  buttermilk  and  stir  into 
it  as  much  flour  as  will  form  a  dough,  with  one 


THE  NATIONAL  COOK  BOOK.  181 

table  spoonful  of  dissolved  carbonate  of  ammonia. 
Roll  the  dough  out  in  sheets,  cut  the  cakes.,  and 
bake  them  in  a  moderate  oven.  The  carbonate  of 
ammonia  may  be  obtained  at  any  of  the  druggists  J 
it  is  the  common  smelling-salts,  without  any  of  the 
aromatic  drugs.  It  never  imparts  any  taste  to  the 
food,  as  the  heat  disengages  the  carbonic  .acid  gas 
and  the  ammonia. 


INDIAN  MBTLANt). 

359.     One  pint  of  milk, 

The  yelk  of  one  egg  and  whites  of  two} 

Half  an  ounce  of  butter, 

Salt  to  the  taste, 

Indian  meal  enough  to  make  a  batter* 

Warm  the  milk  and  butter  together,  beat  the  yelk 
of  the  egg,  stir  it  into  the  milk,  then  add  the  meal. 
Lastly  whisk  the  whites  till  they  are  very  dry,  and 
stir  them  in  gently.  Butter  a  square  pan,  pour  in 
the  batter,  and  bake  in  a  moderate  oven.  When 
done  cut  it  in  squares  and  serve  hot. 

CREAM  OF  TARTAR  CAKES. 
3GO.     One  pint  of  milk, 
One  ounce  of  butter, 
Three  pints  of  flour, 

Three  tea  spoonsful  of  cream  of  tartar. 
16 


182  THE  NATIONAL  COOK 

One  tea  spoonful  of  carbonate  of  soda  or  salse- 
ratus. 

Rub  the  butter  in  the  flour,  add  the  cream,  of 
tartar ;  dissolve  the  salaaratus  in  the  milk  and  add 
it  to  the  flour.  Roll  out  the  dough,  cut  it  in  cakes 
and  bake  them  on  tins  in  a  moderately  hot  oven. 

CAKES. 

In  the  manufacture  of  cakes  it  is  of  very  great 
importance  that  the  materials  be  of  a  good  quality. 
It  is  better  to  make  a  plain  cake  of  good  materials 
than  a  richer  one  of  those  of  an  inferior  quality. 

Eggs  should  be  beaten  in  a  broad  pan  until  they 
are  thick,  the  yelks  when  whisked  alone  will  be  as 
thick  as  batter.  The  whites  when  beaten  by  them- 
selves, should  be  dry  and  frothy,  and  appear  full 
of  small  white  grains.  For  most  cakes  the  fine 
white  pulverized  sugar  is  best. 

The  flour  should  always  be  sifted,  as  it  renders 
the  cakes  lighter. 

Never  warm  butter  in  the  pan  it  is  to  be  beaten 
in,  as  it  will  be  likely  to  make  your  cake  heavy. 
If  the  weather  is  cold  let  the  butter  stand  in  the 
warm  kitchen  some  time  and  it  will  be  soft  enough, 
the  action  of  beating  the  butter  and  sugar,  and  the 
friction  produced,  softens  the  butter  sufficiently. 

Never  beat  cakes  with  your  hand,  the  warmth 


THE  NATIONAL  COOK  BOOK.  183 

of  the  hand  will  make  them  streaked.  Always  use 
a  wooden  ladle  for  butter  and  sugar,  or  batter,  and 
rods  or  switches  for  eggs. 

FRUIT  OR  PLUM  CAKE,  No.  1. 
361.     One  pound  of  flour, 

Oae  pound  of  butter, 

One  pound  of  sugar, 

Twelve  eggs, 

One  pound  of  citron, 

Two   pounds  of  dried   currants,  picked  and 
washed, 

One  pound  of  seeded  raisins, 

One  table  spoonful  of  ground  cinnamon, 

Two  large  nutmegs  grated, 

One  wine-glass  of  brandy, 

One  wine-glass  of  wine. 

Sift  the  flour,  prepare  the  spice,  wash,  pick  and 
dry  the  currants,  and  seed  the  raisins. 

With  a  wooden  ladle  beat  the  butter  and  sugar 
together  in  a  deep  pan.  When  it  is  smooth  and 
light,  beat  the  eggs.  They  should  be  whisked  till 
they  are  thick,  as  the  lightness  of  the  cake  depends 
in  a  great  measure  upon  its  being  well  beaten.  Stir 
in  a  portion  of  the  egg  and  flour  into  the  butter  and 
sugar,  then  a  little  more,  till  all  is  in  and  thorough- 
ly incorporated.  Add  the  liquor  and  spice  gradu- 
ally, and  lastly  the  fruit,  which  must  be  well 


184        THE  NATIONAL  COOK  BOOK. 

floured.  Beat  the  whole  fifteen  minutes.  Butter 
your  pan,  line  it  with  two  thicknesses  of  paptr  well 
buttered,  pour  in  the  batter,  and  bake  about  five 
hours. 

Instead  of  the  liquor,  rose-water  or  lemon  may 
be  added  to  suit  the  taste. 


FRUIT  OR  PLUM  CAKE,  No.  2. 

362.     One  pound  of  flour, 

One  pound  of  sugar, 

One  pound  of  butter, 

Ten  eggs, 

Two  pounds  of  dried  currants,  washed,  picked 
and  wiped  dry, 

Two  pounds  of  raisins,  washed,  picked  and 
stoned, 

A  quarter  of  a  pound  of  citron,  cut  in  small 
slices, 

A  tea  spoonful  of  ground  cinnamon, 

One  nutmeg, 

A  wine-glass  of  brandy,  and  one  of  wine. 

Stir  the  butter  and  sugar  together  till  it  is  very 
smooth  and  light.  Whisk  the  eggs  till  they  are  as 
thick  as  batter,  and  stir  them  into  the  butter  and 
sugar  alternately  with  the  flour.  Add  the  spice 
and  liquor  very  gradually,  then  the  fruit,  which 
must  be  floured  before  it  is  put  in,  or  it  will  settle 


THE  NATIONAL  COOK  BOOK.  185 

at  the  bottom  of  the  cake  and  burn.  Beat  the 
whole  very  hard  for  fifteen  minutes. 

If  it  is  baked  in  a  tin  or  iron  pan,  butter  the 
pan,  line  the  bottom  and  sides  with  very  thick 
white  or  brown  paper,  butter  the  paper  well,  and 
pour  in  the  mixture.  Bake  in  a  moderate  oven 
five  hours. 

As  many  object  to  the  use  of  wine  and  brandy, 
this  cake  may  be  finely  flavored  with  a  glass  of 
rose-water  instead ;  or  a  little  lemon  juice  and  a 
portion  of  the  rind  of  the  lemon  grated  in  it. 

NEW  YORK  PLUM  CAKE. 
363.     One  pound  of  butter, 
One  pound  of  sugar, 
One  pound  of  flour, 

One  pound  of  citron,  cut  in  small  thin  slices, 
Eight  eggs, 

Two  pounds  of  raisins,  seeded, 
Two  pounds  of  currants, 
A  quarter  of  an  ounce  of  ground  cinnamon, 
A  quarter  of  an  ounce  of  ground  cloves, 
A  quarter  of  an  ounce  of  ground  mace, 
A  quarter  of  an  ounce  of  grated  nutmeg, 
One  wine-glassful  of  brandy. 

Slice  the  citron,  pick,  wash  and  dry  the  currants, 
seed  the  raisins  and  mix  the  fruit  together,  and 
dredge  over  it  as  much  flour  as  will  adhere  to  it. 
16* 


186        THE  NATIONAL  COOK  BOOK. 

Prepare  the  spice.  Stir  the  butter  and  sugar  till  it 
is  smooth  and  light.  Beat  the  eggs  very  light  and 
stir  them  into  the  butter  and  sugar.  Add  the  flour 
and  fruit  gradually ;  beat  the  batter  till  the  fruit  is 
thoroughly  mixed  with  it,  then  add  slowly  the 
spice  and  liquor.  Beat  the  mixture  very  hard  for 
ten  or  fifteen  minutes.  Line  your  pans  with  two 
thicknesses  of  stout  white  paper,  which  should  be 
well  buttered,  pour  in  the  batter,  and  bake  from 
four  to  five  hours. 

Rose-water  and  lemon  may  be  used  to  flavor  it 
instead  of  the  liquor.  A  wine-glass  of  rose-water 
and  as  much  lemon  as  to  give  it  a  taste. 

POUND  CAKE,  No.  1. 
364.     One  pound  of  flour, 
One  pound  of  sugar, 
One  pound  and  a  quarter  of  butter, 
Ten  eggs, 

One  nutmeg  grated, 
One  wine-glass  of  rose-water. 

Beat  the  butter  and  sugar  together;  when  it  is 
perfectly  light  stir  in  the  eggs,  which  must  have 
been  whisked  to  a  thick  froth ;  add  the  flour,  then 
the  nutmeg  and  rose-water.  Beat  the  whole  for  a 
quarter  of  an  hour.  Butter  your  pan,  line  it  with 
paper,  which  should  be  well  buttered,  and  pour  in 
the  mixture.  Bake  it  for  three  hours  in  a  mode- 


THE  NATIONAL  COOK  BOOK.  187 

rate  oven.  When  the  edges  of  the  cake  appear  to 
shrink  from  the  sides  of  the  pan  the  cake  will  be 
done. 


POUND  CAKE,  No.  2. 

365.  One  pound  of  butter, 
One  pound  of  flour, 
One  pound  of  sugar, 
Ten  eggs, 

One  nutmeg  grated, 

One  glass  of  rose-water  and  brandy  mixed. 

Beat  the  butter  and  sugar  to  a  cream,  whisk  the 
eggs  till  they  are  very  light,  then  add  them  to  the 
butter  and  sugar  alternately  with  the  flour.  Stir 
in  the  spice  and  liquor,  and  beat  the  whole  very 
hard  for  ten  or  fifteen  minutes.  Line  your  pan 
with  two  or  three  thicknesses  of  paper  well  butter- 
ed, pour  in  the  mixture,  and  bake  it  in  a  moderate 
oven  for  about  three  hours. 

Two  pounds  of  dried  currants  may  be  added  to 
this  cake  if  you  choose. 

COMMON  POUND  CAKE. 

366.  One  pound  of  flour, 
One  pound  of  sugar, 
Three-quarters  of  butter, 
Ten  eggs, 

Two  tea  spoonsful  of  ground  cinnamon, 


188         THE  NATIONAL  COOK  BOOK. 

Two  tea  spoonsful  of  grated  nutmeg, 
A  wine-glass  of  brandy. 

Beat  the  butter  and  sugar  till  light  and  creamy ; 
whisk  the  eggs  till  they  are  thick.  Stir  the  eggs 
into  the  butter  and  sugar,  by  degrees,  alternately 
with  the  flour.  Add  gradually  the  spice  and 
liquor.  Beat  the  whole  very  hard  for  fifteen  mi- 
nutes. Line  your  pan  with  paper  well  buttered ; 
pour  in  the  mixture  and  bake  it  in  a  moderate  oven 
for  about  three  hours.  When  the  edges  appear  to 
leave  the  sides  of  the  pan  the  cake  is  nearly  done. 

This  cake  is  very  good,  but  the  spice  gives  it  a 
dark  color.  Leave  out  the  spice  if  you  would  have 
your  cake  a  handsome  color. 

COCOA-NUT  POUND  CAKE. 
367.     One  pound  of  butter, 
One  pound  of  flour, 
One  pound  of  sugar, 
One  pound  of  cocoa-nut, 
One  wine-glass  of  rose-water, 
Ten  eggs. 

Peel  the  brown  skin  off  the  cocoa-nut  and  grate 
it.  Beat  the  butter  and  sugar  to  a  cream,  whisk 
the  eggs  and  add  to  it,  and  stir  in  the  flour.  Add 
gradually  the  grated  -nut  and  rose-water.  Beat 
the  mixture  very  hard  for  ten  or  fifteen  minutes  ; 
butter  your  pan,  line  the  sides  with  thick  paper, 


THE  NATIONAL  COOK  BOOK.  189 

which  should  be  well  buttered,  pour  in  the  mixture 
and  bake  it  in  a  moderate  oven  for  about  three 
hours. 

INDIAN  POUND  CAKE. 
368.     Three-quarters  of  a  pound  of  sugar, 
Nine  ounces  of  Indian  meal, 
A  quarter  of  a  pound  of  wheat  flour, 
Half  a  pound  of  butter, 
One  nutmeg  grated, 
One  tea  spoonful  of  ground  cinnamon, 
Eight  eggs, 
Four  table  spoonsful  of  brandy. 


the  wheat  and  Indian  meal  together..     Stir 
r.e.   butter  and  sugar  to  a  cream  ;   beat  the  eggs 
/'.ght  and  add  to  it,  then  the  flour;  add  the  spices 
id  liquor  ;  beat  it  well.     Line  your  pan  with  pa- 
„  ^r  well  buttered  and  pour  in  the  mixture,  or  bake 
t  in  an  earthen  mould  in  a  moderate  oven. 
Rose-wTater  may  be  substituted  for  the  brandy. 

LOAF  CAKE. 

369.     Four  cups  of  flour, 
Four  cups  of  sugar, 
Two  cups  of  butter, 
Six  eggs, 

Three  table  spoonsful  of  brandy, 
Two  table  spoonsful  of  rose-water, 


190  THE  NATIONAL  COOK  BOOK. 

One  grated  nutmeg, 

One  tea  spoonful  of  ground  cinnamon, 

One  cup  of  milk, 

One  table  spoonful  of  dissolved  salseratus. 

Beat  the  butter  and  sugar  to  a  cream,  whisk  the 
eggs  very  thick,  and  stir  them  into  the  butter  and 
sugar,  add  the  flour,  and  beat  the  whole  very  hard. 
Add  the  milk,  spice  and  liquor. 

Butter  an  earthen  cake-mould  or  iron  pan,  pour 
in  the  mixture,  and  bake  about  two  hours  in  a  mo- 
derate oven. 

This  is  a  plain  cake,  and  is  very  good  for  a 
lunch. 

Instead  of  the  brandy,  grated  lemon  peel  may  be 
tdded. 

BRISTOL  LOAF  CAKE. 

370.     Five  ounces  of  butter, 
Two  pounds  of  flour, 
Half  a  pound  of  sugar, 
One  pound  of  currants, 
One  table  spoonful  of  powdered  cinnamon, 
One  gill  of  yeast, 
Enough  milk  to  make  a  thick  batter. 

Mix  the  flour,  leaving  out  a  quarter  of  a  pound, 
with  the  butter  cut  in  small  pieces,  the  sugar,  cin- 
namon and  fruit ;  add  milk  enough  to  form  a  thick 


THE  NATIONAL  COOK  BOOK*  191 

batter,  and  lastly  stir  in  the  yeast.  Mix  it  over 
night  and  set  it  away  to  rise,  in  the  morning  stir 
in  the  remainder  of  the  flour  and  let  it  rise,  when 
light  mould  it  out  very  lightly,  butter  your  pan, 
and  bake  it  in  an  oven  about  as  hot  as  for  bread. 


INDIAN  LOAF  CAKE. 
371.     One  pound  of  Indian  meal, 
A  quarter  of  a  pound  of  butter, 
Two  eggs, 

Half  a  pound  of  sugar, 
A  quarter  of  a  po.und  of  raisins, 
A  quarter  of  a  pound  of  currants. 

Cut  up  the  butter  in  the  Indian  meal,  pour  over 
it  as  much  boiling  milk  as  will  make  a  thick  bat- 
ter. Beat  the  eggs  very  light ;  when  the  batter  is 
cool  pour  them  into  it.  Seed  the  raisins,  wash, 
pick,  and  dry  the  currants,  mix  them  with  the  rai- 
sins, and  dredge  as  much  wheat  flour  on  them  as 
will  adhere  to  them.  Stir  the  fruit  into  the  batter 
and  add  the  sugar.  Bake  it  in  a  moderate  oven 
two  hours. 


ALMOND  CAKE. 
372.     Ten  eggs, 

One  pound  of  sugar, 
Half  a  pound  of  flour, 


192  THE  NATIONAL  COOK  BOOK. 

One  wine-glass  of  rose- water, 
One  ounce  of  bitter  almonds. 

Beat  the  eggs,  the  yelks  and  whites  separate, 
when  the  yelks  are  very  light  add  the  sugar  and 
the  almonds,  which  must  have  been  blanched  and 
pounded  with  the  rose-water.  Beat  the  whole 
well.  Whisk  the  whites  to  a  dry  froth,  and  stir  in 
one-half  the  white  with  one-half  the  flour  till  it  is 
thoroughly  mixed,  then  add  the  other  half  of  the 
white  and  flour* 

Do  not  beat  it  after  the  white  is  in,  as  that 
will  make  it  tough  and  heavy. 

SPONGE  CAKE,  No.  1. 
373.     Three-quarters  of  a  pound  of  flour, 
Twelve  eggs, 
One  pound  of  sugar, 
A  table  spoonful  of  rose-water. 

Beat  the  yelks  and  sugar  together  until  they  are 
very  light.  Whisk  the  whites  till  they  are  per- 
fectly dry,  add  the  rose-water,  then  the  whites  and 
flour  alternately,  but  do  not  beat  it  after  the  whites 
are  in.  Butter  your  pans,  or  if  you  wish  to  bake 
it  in  one  large  cake,  grease  a  mould,  pour  in  the 
mixture,  and  bake  it.  The  small  cakes  should 
have  sugar  sifted  over  them  before  they  are  set  in 
the  oven,  and  the  oven  should  be  hot. 


THE  NATIONAL  COOK  BOOK.  193 

SPONGE  CAKE,  No.  2. 
874.     One  pound  of  sugar, 

Three  quarters  of  a  pound  of  flour, 
Ten  eggs. 

Dissolve  the  sugar  in  one  gill  of  water,  then  put 
it  over  the  fire  and  let  it  boil.  Beat  the  eggs  a 
few  minutes,  till  the  yelks  and  whites  are  thorough- 
ly mixed  together,  then  stir  in  very  gradually  the 
boiling  sugar ;  beat  the  eggs  hard  all  the  time  you 
are  pouring  the  sugar  on  them.  Beat  the  mixture 
for  three-quarters  of  an  hour ;  it  will  get  very  light. 
Stir  in  the  flour  very  gently,  and  add  the  grated 
rind  of  a  lemon.  Butter  your  pan  and  set  it  in  the 
oven  immediately. 

SPONGE  CAKE,  No,  3. 
375.     Five  eggs, 

Half  a  pound  of  loaf  sugar, 

The  grated  rind  and  juice  of  one  lemon, 

A  quarter  of  a  pound  of  flour. 

Separate  the  yelks  from  the  whites.  Beat  the 
yelks  and  sugar  together  until  they  are  very  light, 
then  add  the  whites  after  they  have  been  whisked 
to  a  dry  froth,  alternately  with  the  flour.  Stir  in 
the  lemon,  put  the  mixture  in  small  pans,  sift  sugar 

over  them,  and  bake  them. 
17 


194  THE  NATIONAL  COOK  BOOK* 

JUMBLES. 

376.  One  pound  of  sugar, 
Three-quarters  of  a  pound  of  butter, 
One  pound  of  flour. 

Five  eggs, 

One  table  spoonful  of  rose-water. 

Beat  the  butter  and  sugar  till  smooth  and  light. 
Whisk  the  eggs,  stir  them  into  the  butter  and  sugar, 
then  add  the  rose-water  and  flour.  Roll  the  dough 
in  strips  half  an  inch  wide  and  four  inches  long, 
join  them  at  both  ends  so  as  to  form  rings,  sift 
sugar  over,  place  them  on  tins,  and  bake  them  in  a 
slow  oven. 

SPANISH  JUMBLES. 

377.  One  pound  of  butter, 
One  pound  of  sugar, 
Eight  eggs, 

Flour  sufficient  to  form  a  soft  dough, 

One  nutmeg, 

One  tea  spoonful  of  ground  cinnamon. 

Beat  the  butter  and  sugar  to  a  cream.  Whisk 
the  eggs  very  light  and  add  them  to  it  with  the 
spice,  and  stir  in  flour  enough  to  form  a  soft  dough. 

Roll  the  dough  in  strips  about  four  inches  long, 
join  the  ends  so  as  to  form  rings.  Butter  your  tins 


THE  NATIONAL  COOK  BOOK.  195 

or  pans,  place  them  on  them,  but  do  not  let  them 
touch  each  other,  and  bake  in  a  rather  quick  oven. 

PLAIN  JUMBLES. 

378.  Two  pounds  of  flour, 

One  pound  and  a  quarter  of  sugar, 
Half  a  pint  of  milk, 
Three  eggs,  and  a  half  pound  of  butter, 
One  tea  spoonful  of  dissolved  saleeratus, 
Essence  of  lemon  to  the  taste. 

Beat  the  butter  and  sugar  to  a  cream  ;  add  the 
eggs,  which  must  have  been  whisked  till  very  thick, 
and  some  essence  of  lemon,  then  pour  in  the  milk 
and  salaeratus.  The  salaeratus  should  be  dissolved 
in  water,  and  a  tea  spoonful  of  this  solution  be 
mixed  with  the  milk. 

Bake  in  the  form  of  jumbles. 

COCOA-NUT  JUMBLES. 

379.  Half  a  pound  of  butter, 
One  pound  of  grated  cocoa-nut, 
Three  eggs, 

One  pound  of  white  sugar, 

One  table  spoonful  of  rose-water, 

As  much  flour  as  will  form  a  doug;h. 

O 

Peel  off  the  brown  skin,  wash  the  cocoa-nut  and 
grate  it.  Beat  the  butter  and  sugar  to  a  cream. 


196  THE  NATIONAL  COOK  BOOK. 

Whisk  the  eggs  and  add  to  it,  with  the  rose-water 
and  grated  nut.  Lastly  stir  in  the  flour  ;  as  much 
as  will  form  a  dough.  Roll  it  out  in  strips  about 
four  inches  long,  join  the  ends  and  bake  them  on 
buttered  tins. 

GINGER  FRUIT  CAKE. 

380.  Three-quarters  of  a  pound  of  sugar, 
Three-quarters  of  a  pound  of  butter, 
Two  pounds  of  flour, 

Six  eggs, 

One  quart  of  molasses, 

One  pound  of  raisins, 

Half  a  pound  of  currants, 

Two  table  spoonsful  of  ginger,. 

One  table  spoonful  of  salseratus, 

Two  table  spoonsful  of  cinnamon. 

Beat  the  butter  and  sugar  to  a  cream.  Add  to 
this  the  eggs  well  beaten,  then  the  ginger  and  cin- 
namon, and  molasses  and  flour.  Stir  all  very  hard. 
Flour  the  fruit  and  stir  in  last,  with  the  saberatus. 

Line  your  pan  with  several  thicknesses  of  but- 
tered paper,  pour  in  the  mixture,  and  bake  in  a 
glow  oven. 

GINGER  CUP  CAKE, 

381.  Two  cups  of  butter, 
Two  cups  of  sugar, 


THE  NATIONAL  COOK  BOOK.  197 

One  cup  of  molasses, 

One  cup  of  cream. 

Three  eggs, 

One  table  spoonful  of  dissolved  salseratus, 

Four  heaping  cups  of  flour, 

Half  a  cup  of  ginger. 

Beat  the  butter  and  sugar  to  a  cream.  Whisk 
the  eggs  light  and  add  to  it,  then  stir  in  the  other 
ingredients.  Butter  a  pan  or  earthen  mould  and 
pour  in  the  mixture,  bake  in  a  moderate  oven.  Or 
it  may  be  baked  in  queen-cake  pans. 

GINGER-NUTS. 
382.     Half  a  pound  of  butter, 

Half  a  pound  of  sugar, 

One  pint  of  molasses, 

Two  ounces  of  ginger, 

Half  an  ounce  of  ground  cloves  and  allspice 
mixed, 

Two  table  spoonsful  of  cinnamon, 

As  much  flour  as  will  form  a  dough. 

Stir  the  butter  and  sugar  together;  add  the  spice, 
ginger,  molasses,  and  flour  enough  to  form  a  dough. 
Knead  it  well,  make  it  out  in  small  cakes,  bake 
them  on  tins  in  a  very  moderate  oven.  Wash  them 
over  with  molasses  and  water  before  they  are  put 
in  to  bake. 

17* 


198  THE  NATIONAL  COOK  BOOK. 

GINGER-BREAD,  No.  3, 
383.     One  pound  of  sugar, 
One  pound  of  butter, 
Three  pounds  of  flour, 
Two  table  spoonsful  of  ginger, 
One  gill  of  cream, 
One  pint  of  molasses. 

Rub  the  butter  in  the  flour  ;  add  the  other  in- 
gredients. Roll  out  the  dough,  cut  it  into  cakes, 
place  them  on  buttered  tins,  and  bake  in  a  mode- 
rately cool  oven. 

Wash  the  cakes  over  with  molasses  and  water 
before  you  bake  them. 

GINGER-BREAD,  No.  2. 
Half  a  pound  of  sugar,    /  C^^U 
If  a  pound  of  butter,    Y^  c*~&* 
One  pound  and  a  half  of  flour, 
One  ounce  of  ginger,   %,  ^  fai-^C** 
One  pint  of  molasses.     J?   ^ 

Rub  the  flour  and  butter  well  together,  add  the 
other  ingredients.  Roll  out  the  dough,  cut  it  in 
cakes,  place  them  on  tins,  wash  tkam  over  with 
molasses  and  water  and  bake  tfeem  in  a  very  mode- 
rate oven. 

BOSTON  GINGER-BREAD. 

385.     Three  cups  of  flour, 


THE  NATIONAL  COOK  BOOK.  199 

One  cup  of  butter, 

One  cup  of  molasses, 

Two  eggs, 

One  table  spoonful  of  dissolved  salseratus, 

Two  large  table  spoonsful  of  ginger, 

One  table  spoonful  of  cinnamon, 

Milk  enough  to  form  a  dough, 

Rub  the  butter  and  flour  together,  and  add  the 
other  ingredients.  Roll  it  out  in  sheets,  cut  them, 
butter  your  tins,  place  them,  and  wash  the  cakes 
over  with  molasses  and  water  before  they  are  put 
in  the  oven.  They  require  a  very  moderate  heat 
to  bake  them,  as  they  easily  scorch. 

COMMON  GINGER-BREAD. 

386.     Half  a  pound  of  butter, 
Half  a  tea  cupful  of  ginger, 
One  pint  of  molasses, 
Two  pounds  of  flour, 
One  table  spoonful  of  salaeratus. 


Rub  the  flcr  an^  butter  together  and  add  the 
other  ingredients.  Knead  the  dough  well.  Roll 
it  out,  cut  it  in  cakes,  wash  them  over  with  mo- 
lasses and  water,  and  bake  them  in  a  moderate 
oven. 

PLAIN  GINGER-BREAD, 

387.     Three  pounds  of  flour, 


200  THE  NATIONAL  COOK  BOOK. 

A  quarter  of  a  pound  of  sugar, 
Half  an  ounce  of  ground  ginger, 
Half  a  pound  of  butter, 
Molasses  sufficient  to  moisten  the  flour. 

Cut  up  the  hutter  in  the  flour,  add  to  it  the  sugar 
and  ginger,  and  stir  in  molasses  barely  enough  to 
moisten  the  flour,  as  it  will  become  softer  by  knead- 
ing. Knead  the  dough  well,  roll  it  out  in  sheets, 
cut  it  in  cakes,  place  them  on  tins,  wash  them  over 
•with  molasses  and  water,  and  bake  in  a  cool  oven. 

SODA  BISCUIT. 

388.  Six  ounces  of  butter, 
Six  ounces  of  sugar, 

One  tea  spoonful  of  the  carbonate  of  soda, 

One  pint  of  milk, 

Flour  enough  to  form  a  dough. 

Melt  the  butter  in  the  milk  and  dissolve  the  soda 
in  it.  Stir  in  the  sugar,  and  add  flour  enough  to 
form  a  stiff  dough. 

Knead  it  well,  roll  it  out  thin,  then  knead  it  up 
again  until  it  is  smooth  and  light.  Roll  it  out  in 
sheets  about  a  quarter  of  an  inch  thick,  cut  it  into 
cakes,  and  bake  them  in  a  rather  hot  oven. 

KISSES,  OR  CREAM  CAKE. 

389.  The  whites  of  three  eggs, 


THE  NATIONAL  COOK  BOOK.  201 

> 

One  drop  of  essence  of  lemon, 

As  much  powdered  sugar  as  will  thicken  the 

eggs. 

Whisk  the  whites  to  a  dry  froth,  then  add  the 
powdered  sugar,  a  tea  spoonful  at  a  time,  till  the 
egg  is  as  thick  as  very  thick  batter. 

Wet  a  sheet  of  white  paper,  place  it  on  a  tin, 
and  drop  the  egg  and  sugar  on  it  in  lumps  about 
the  shape  and  size  of  a  walnut. 

Set  them  in  a  cool  oven,  and  as  soon  as  the  sur- 
face is  hardened  take  them  out ;  with  a  broad 
bladed  knife,  take  them  off  the  paper,  place  the 
flat  parts  of  two  together,  put  them  on  a  sieve  in 
a  very  cool  oven  to  dry. 


SUGAR  CAKE. 
390.     Half  a  pound  of  butter, 
Half  a  pound  of  sugar, 
One  pound  of  flour, 
Three  eggs, 
Milk  enough  to  form  a  dough. 

Beat  the  butter  and  sugar  together.  WThisk  the 
eggs  light  and  add  them,  then  stir  in  the  milk  and 
flour  alternately,  so  as  to  form  a  dough. 

Roll  it  out,  cut  it  in  cakes,  and  bake  them  in  a 
moderate  oven. 


202  THE  NATIONAL  COOK  BOOK. 

FEDERAL  CAKE. 

391.  Two  pounds  of  flour, 
One  pound  of  sugar, 
Three-quarters  of  a  pound  of  butter, 
Four  eggs, 

The  juice  of  one  lemon, 

One  table  spoonful  of  dissolved  salseratus, 

Two  tea  spoonsful  of  cinnamon, 

Milk  enough  to  form  a  dough. 

Rub  the  butter  and  flour  together,  add  the  sugar 
and  beaten  egg,  then  the  salseratus,  lemon,  cinna- 
mon, and  milk.  Roll  out  the  dough  in  sheets,  cut 
the  cakes  in  the  form  of  a  diamond,  and  bake  in  a 
tolerably  hot  oven. 

WHITE  CUP  CAKE. 

392.  One  cup  of  butter, 
Two  cups  of  sugar, 
Three  cups  of  flour, 
The  whites  of  eight  eggs, 

A  small  table  spoonful  of  salseratus, 

A  table  spoonful  of  rose-water, 

Milk  or  cream  to  make  a  thick  batter. 

Beat  the  butter  and  sugar  to  a  cream.  Whisk 
the  eggs  very  light,  and  add  them  gradually  with 
the  flour,  add  the  rose-water  and  salseratus,  and  if 
this  should  not  be  quite  as  thin  as  pound  cake  bat- 


THE  NATIONAL  COOK  BOOK.  203 

ter,  add  a  little  rich  milk  or  cream.  Fill  small 
tins  about  three  parts  full  with  the  mixture  and 
bake  them. 

The  yelks  of  the  eggs  which  are  left  may  be 
used  for  a  pudding. 

GERMAN  CAKE. 

393.  Three-quarters  of  a  pound  of  butter, 
One  pound  and  a  half  of  sugar, 

Four  eggs 

Two  pounds  of  flour, 

One  tea  spoonful  of  nutmeg, 

Half  a  wine  glass  of  rose-water, 

One  pound  of  dried  currants. 

Beat  the  butter  and  sugar  together.  Whisk  the 
eggs,  and  add  with  the  other  ingredients.  Roll  out 
the  dough  in  sheets,  cut  them  in  cakes  with  a  tin 
cutter  or  the  top  of  a  tumbler.  Bake  in  a  mode- 
rate oven. 

SEED  CAKE. 

394.  Half  a  pound  of  butter, 
Three  tea  cups  of  sugar, 
One  pound  of  flour, 

One  tea  spoonful  of  carraway  seed, 
Half  a  table  spoonful  of  salasratus, 
As  much  milk  as  will  form  a  dough. 


204  THE  NATIONAL  COOK  BOOK. 

Rub  the  butter  in  the  flour  and  sugar,  then  add 
the  seed,  salsratus,  and  milk. 

Knead  the  dough  till  it  is  smooth.  Roll  it  out, 
cut  it  in  cakes,  and  bake  them  in  a  moderately  hot 
oven. 

CURRANT  CAKE. 

395.  A  quarter  of  a  pound  of  butter. 
Half  a  pound  of  flour, 

Two  ounces  of  currants, 

Six  ounces  of  sugar, 

Two  eggs, 

A  table  spoonful  of  brandy  or  rose-water, 

Milk  enough  to  form  a  dough. 

Rub  the  butter,  sugar,  and  flour  together  with 
the  fruit,  which  must  have  been  washed,  picked, 
and  dried.  Beat  the  eggs  and  add  with  the  brandy 
or  rose-water,  and  milk  enough  to  form  a  dough. 
Roll  it  out  thin  cut  it  into  cakes. 

ROCK  CAKE* 

396.  Three  eggs,  (the  whites  only.) 
Three-quarters  of  a  pound  of  sugar, 
Three-quarters  of  a  pound  of  sweet  and  bitter 

almonds. 

Whisk  the  eggs  very  light  and  dry,  then  add 
gradually  a  tea  spoonful  of  the  sugar  at  a  time. 


f tffc  NATIONAL  COOK  BOOK.  205 

Beat  it  hard  until  all  the  sugar  is  in.  Blanch  the 
almonds,  cut  them  in  pieces  about  *the  size  of  a 
pea,  mix  them  with  the  egg,  drop  them  on  sheets 
of  white  paper,  and  bake  them  in  a  cool  oven. 


ELECTION  CAKE. 

397.     Two  pounds  of  sugar. 

Three  quarters  of  a  pound  of  butter, 
One  pint  of  milk  made  into  a  sponge, 
Four  eggs, 

Two  table  spoonsful  of  cinnamon, 
And  flour  enough  to  make  a  dough. 

Set  a  sponge  the  evening  before  with  a  pint  of 
milk,  a  gill  of  yeast,  a  little  salt,  and  flour  enough 
to  make  a  thick  batter.  The  next  morning  stir 
the  butter  and  sugar  together,  whisk  the  eggs,  and 
add  to  it  with  the  sponge  and  other  ingredients, 
and  flour  enough  to  form  a  dough.  Knead  it,  but- 
ter your  pan,  put  in  the  dough ;  let  it  rise.  When 
it  is  light  bake  it. 


DEVONSHIRE  CAKES, 

398.     Half  a  pound  of  sugar, 
A  quarter  of  a  pound  of  butter, 
Four  eggs, 

One  tea  spoonful  of  grated  nutmeg, 
18 


206  THE  NATIONAL  COOK  BOOK* 

One  ounce  of  carraway  seed, 

And  flour  enough  to  form  a  dough. 

Beat  the  eggs  very  light,  stir  the  butter  and 
sugar  to  a  cream,  and  mix  them  together,  with 
the  nutmeg,  carraway  seed  and  flour.  Knead  the 
dough,  roll  it  out  rather  thin,  cut  the  cakes,  butter 
your  tins,  put  them  on  so  as  not  to  touch  each 
other. 


SCOTCH  CAKE. 

399.  Three-quarters  of  a  pound  of  butter, 
One  pound  of  sugar, 

One  pound  of  flour, 
One  gill  of  milk, 

One  large  table  spoonful  of  powdered  cinna- 
mon. 

Stir  the  butter  and  sugar  together,  then  add  the 
cinnamon,  flour  and  milk ;  roll  out  the  dough  into 
sheets,  cut  it  in  cakes  and  bake  them  in  a  moderate 
oven  until  they  are  brown. 

CRULLERS. 

400.  Five  eggs, 

Three-quarters  of  a  pound  of  sugar, 
A  quarter  of  a  pound  of  butter, 

One  table  spoonful  of  ground  cinnamon, 
Two  table  spoonsful  of  brandy, 


THE  NATIONAL  COOK  BOOK.  207 

One  table  spoonful  of  salseratus, 

As  much  flour  as  will  form  a  soft  dough. 

Beat  the  butter  and  sugar  together  till  it  is  light. 
Whisk  the  eggs,  and  then  stir  in  the  spice  and 
liquor.  Beat  the  whole  very  hard  ;  add  the  salae- 
ratus,  and  as  much  flour  as  will  form  a  soft  dough, 
cut  it  in  strips,  twist  them  and  drop  them  in  a  pot 
of  boiling  lard.  When  they  are  of  a  light  brown 
they  will  be  done.  Sift  sugar  over  them  when 
cold. 

DUTCH  LOAF. 

401.     A  quarter  of  a  pound  of  butter, 
Half  a  pound  of  sugar, 
One  pound  of  dried  currants, 
Two  table  spoonsful  of  cinnamon, 
A  pint  of  sponge, 
As  much  flour  as  will  form  a  dough. 

Make  a  sponge  the  evening  before  you  wish  to 
bake  the  cake,  of  a  tea  cupful  and  a  half  of  milk, 
and  as  much  flour  stirred  into  it  as  will  form  a  thick 
batter,  with  a  little  salt,  and  one  gill  of  good  yeast. 
In  the  morning  this  sponge  should  be  light.  Then 
beat  the  butter  and  sugar  together,  add  the  cinna- 
mon, currants  ^and  sponge,  with  flour  enough  to 
form  a  dough.  Butter  a  pan,  and  when  it  is  light, 
bake  it  in  an  oven  about  as  hot  as  for  bread. 


208  THE  NATIONAL  COOK  BOOK. 

RICE  CUP  CAKE. 

402.  Two  cups  of  sugar. 
Two  cups  of  butter, 

One  cup  and  a  half  of  rice  flour, 
Half  a  cup  of  wheat  flour, 
Ten  eggs,  N 

A  tea  spoonful  of  nutmeg, 
Half  a  pound  of  currants, 
Half  a  gill  of  rose-water. 

Eeat  the  butter  and  sugar  very  light ;  whisk  the 
eggs  till  they  are  very  thick,  and  stir  in ;  add  the 
nutmeg  and  the  flour  gradually,  then  the  rose- 
water.  Beat  the  whole  very  hard  for  ten  minutes. 
Stir  in  the  fruit,  which  must  be  floured  to  prevent 
it  from  sinking  to  the  bottom  of  the  cake. 

Butter  a  pan,  line  it  with  thick  paper  well  but- 
tered, and  bake  it  in  a  moderate  oven.  Or  you 
may  bake  the  batter  in  small  pans. 

COCOA-NUT  CAKES. 

403.  Three  eggs, 
Ten  ounces  of  sugar, 

As  much  grated  cocoa-nut  as  will  form  a  stiff 
paste. 

Whisk  the  eggs  very  light  and  dry,  add  the  su- 
gar gradually,  and  when  all  the  sugar  is  in  stir  in 
the  cocoa-nut.  Roll  a  table  spoonful  of  the  mix- 


THE  NATIONAL  COOK  BOOK.  209 

ture  in  your  hands  in  the  form  of  a  pyramid,  place 
them  on  paper,  put  the  paper  on  tins,  and  bake  in 
a  rather  cool  oven  till  they  are  just  a  little  brown. 

SPANISH  BUNS. 
404.     One  pound  of  flour, 

Three-quarters  of  a  pound  of  sugar, 

Half  a  pound  of  butter, 

Two  table  spoonsful  of  rose-water, 

Four  eggs, 

One  gill  of  yeast, 

One  tea  spoonful  of  cinnamon, 

Half  a  tea  spoonful  of  nutmeg, 

Half  a  pint  of  milk. 

Cut  up  the  butter  and  rub  it  well  with  the  flour, 
add  the  sugar,  beat  the  eggs  very  light,  and  stir  in 
lastly  the  spices  and  rose-water,  with  milk  enough 
to  form  a  very  thick  batter,  then  add  the  yeast. 
The  next  morning  stir  it  again  and  let  it  rise  the 
second  time.  Butter  your  pans  and  fill  them 
three  parts  full.  When  they  are  done  and  cold 
sift  sugar  over,  and  with  a  sharp  knife  cut  them  in 
squares. 


BUNS. 

405.     One  pound  of  flour, 
Three  ounces  of  butter, 

18* 


210        THE  NATIONAL  COOK  BOOK. 

A  quarter  of  a  pound  of  sugar. 

Two  eggs, 

Three  half  gills  of  milk, 

One  gill  of  home-made  yeast, 

One  table  spoonful  of  rose-water, 

Two  tea  spoonsful  of  powdered  cinnamon, 

Warm  the  butter  in  the  milk.  Beat  the  eggs. 
Mix  the  eggs  with  the  milk  and  butter,  and  pour 
altogether  into  the  pa*n  of  flour,  then  add  the  rose- 
water,  cinnamon  and  yeast.  Mix  all  thoroughly, 
knead  the  dough  well,  let  it  rise,  when  light  make 
it  out  into  cakes,  put  them  in  buttered  pans,  let 
them  stand  till  they  rise  again  and  bake  them. 

DOUGH-NUTS. 

406.     Three  pounds  of  flour, 

A  quarter  of  a  pound  of  butter, 

One  pound  of  sugar,  four  eggs, 

One  gill  of  yeast, 

One  tea  spoonful  of  cinnamon, 

One  nutmeg  grated, 
'   One  table  spoonful  of  rose-water, 

Milk  enough  to  form  a  soft  dough. 

Rub  the  butter  and  flour  well  together,  and  add 
the  spices  and  sugar.  Whisk  the  eggs,  stir  them 
in  with  the  rose-water  and  yeast,  and  milk  enough 
to  form  a  soft  dough.  Stand  it  away  to  rise; 


THE  NATIONAL  COOK  BOOK,  211 

when  light  roll  it  out  very  lightly,  cut  it  in  dia- 
monds, or  any  shape  you  choose,  and  drop  them 
rAo  *  pot  of  boiling  lard.  Sift  sugar  over  when 


MACAROONS. 
407.     Three  eggs, 

Three-quarters  of  a  pound  of  powdered  white 
sugar, 

Half  a  pound  of  sweet  almonds, 

Two  ounces  of  bitter  almonds. 

Whisk  the  eggs  till  they  are  very  dry,  then  add 
gradually  a  tea  spoonful  of  the  sugar  at  a  time,  for 
if  too  much  is  put  in  at  once  it  will  thin  the  egg. 
Beat  it  hard  until  all  the  sugar  is  in.  Have  your 
almonds  blanched  and  bruised  in  a  mortar,  but  they 
must  not  be  pounded  to  a  paste.  Then  stir  in  the 
almonds,  drop  a  spoonful  in  a  place,  on  sheets  of 
white  paper  laid  on  tins,  and  bake  them  in  a  cool 
oven  till  they  have  just  a  tinge  of  brown. 


LADY  CAKE. 

40S.     Three-quarters  of  a  pound  of  butter, 
Three-quarters  of  a  pound  of  sugar, 
One  pound  of  flour, 
The  whites  of  sixteen  eggs, 


212        THE  NATIONAL  COOK  BOOK. 

Half  an  ounce  of  bitter  almonds, 
Two  table  spoonsful  of  rose  water. 

Beat  the  butter  and  sugar  to  a  cream ;  pour  boil- 
ing water  over  the  almonds,  let  them  stand  a  little 
time,  blanch  them,  pound  them  in  a  mortar,  adding 
but  a  few  at  a  time,  with  a  little  rose-water  to  pre- 
vent them  from  getting  oily,  add  to  them  the  re- 
mainder of  the  rose-water,  then  stir  the  almonds 
into  the  butter  and  sugar.  Whisk  the  whites  very 
dry,  and  stir  them  gradually  into  the  butter  and 
sugar  with  the  flour.  Butter  your  pans  and  bake 
them  in  a  moderate  oven.  It  may  be  baked  in  one 
large  cake. 

COMPOSITION  CAKE. 

409.     Two  cups  of  butter, 
Three  cups  of  sugar, 
Five  cups  of  flour, 
Five  eggs, 
One  cup  of  milk, 

One  tea  spoonful  of  dissolved  salseratus, 
Two  table  spoonsful  of  brandy, 
One  pound  of  raisins, 
Half  a  nutmeg  grated. 

Stir  the  butter  and  sugar  to  a  cream,  beat  the 
eggs  and  add  to  it,  then  the  spice,  liquor  and  salse- 
ratus ;  lastly  the  raisins,  which  must  be  seeded  and 


THE  NATIONAL  COOK  BOOK.  /ilo 

floured.  Line  your  pans  with  paper  well  butter- 
ed, pour  in  the  mixture,  and  bake  in  a  moderate 
oven. 

SCOTCH  LOAF. 

410.  One  pound  of  flour, 
Three-quarters  of  a  pound  of  butter, 
Three-quarters  of  a  pound  of  sugar, 
Ten  eggs, 

Half  a  gill  of  rose-water, 

One  table  spoonful  of  dissolved  sala?ratus, 

One  pound  of  dried  currants, 

Two  tea  spoonsful  of  ground  cinnamon. 

Pick,  wash  and  dry  the  currants,  and  dredge  as 
much  flour  over  as  will  adhere  to  them.  Beat  the 
butter  and  sugar  till  it  is  smooth  and  light ;  whisk 
the  eggs  to  a  froth,  stir  them  into  the  butter  and 
sugar  alternately  with  the  flour;  add  the  spice  and 
liquor,  beat  the  whole  very  hard  for  ten  minutes; 
lastly  stir  in  the  fruit  and  salseratus.  Butter  an 
earthen  cake  mould  or  iron  pan,  pour  in  the  mix- 
ture, and  bake  for  about  two  hours  in  a  moderate 
oven. 

FRENCH  CAKE. 

411.  One  pound  of  sugar, 
Three-quarters  of  a  pound  of  butter, 
One  pound  and  a  half  of  flour, 


214  THE  NATIONAL  COOK  BOOK. 

Twelve  eggs, 

Half  a  wine  glass  of  wine, 

Half  a  wine  glass  of  brandy, 

Half  a  tea  cupful  of  milk, 

Half  a  grated  nutmeg, 

A  quarter  of  a  pound  of  seeded  raisins, 

A  quarter  of  a  pound  of  citron, 

Half  a  pound  of  currants, 

A  quarter  of  a  pound  of  sweet  almonds. 

Seed  the  raisins,  slice  the  citron  in  very  small 
thin  pieces,  wash,  pick,  and  dry  the  currants,  pre- 
pare the  spice,  pour  some  hot  water  on  the  almonds, 
let  them  stand  a  few  minutes,  then  take  each  kernel 
between  the  thumb  and  finger,  gently  press  it  and 
the  skin  will  come  off.  Put  them  in  a  marble  or 
wedgewood  mortar,  and  pound  them  to  a  paste. 
add  a  little  water  or  milk  to  them  whilst  you  are 
pounding  them,  or  they  will  be  oily. 

Mix  your  fruit  together,  and  dredge  as  much 
flour  over  it  as  will  adhere  to  it. 

Beat  the  butter  and  sugar  together  till  it  is  per- 
fectly light  and  smooth.  Whisk  the  yelks  of  the 
eggs,  without  the  whites,  till  they  are  very  thick. 
Stir  the  yelks  into  the  butter  and  sugar.  Add  to 
this  the  spice,  liquor,  and  almonds.  Beat  it  very 
hard  for  five  minutes.  Whisk  the  whites  till  they 
are  dry  and  present  a  grained  appearance. 

Stir  the  whites  and  flour  into  the  batter  alter- 


THE  NATIONAL  COOK  BOOK. 

nately,  but  do  not  beat  it  after  the  whites  are  in ; 
just  stir  it  sufficiently  to  mix,  the  flour  thoroughly. 
Lastly  stir  in  the  fruit. 

Line  your  pans  with  thick  paper  well  buttered, 
rnd  pour  in  the  mixture.  Bake  in  a  moderate 
oven  for  three  hours. 

A  wine  glassful  of  rose-water  may  be  used  in- 
stead of  the  wine  and  brandy. 

TRAVELER'S  BISCUIT. 
412.     Two  pounds  of  flour, 

Three-quarters  of  a  pound  of  sugar, 
A  quarter  of  a  pound  of  butter, 
One  tea  spoonful  of  dissolved  salaeratus, 
Milk  sufficient  to  form  a  dough. 

Cut  up  the  butter  in  the  flour,  add  the  sugar, 
and  put  in  the  salseratus  and  milk  together,  so  as  to 
form  a  dough. 

Knead  it  till  it  becomes  perfectly  smooth  and 
light.  Roll  it  in  sheets  about  the  eighth  of  an  inch 
thick,  cut  the  cakes  with  a  cutter  or  the  top  of  a 
tumbler.  Bake  in  a  moderate  oven. 


LIGHT  SUGAR  BISCUITS. 
413.     One  pound  and  a  half  of  powdered  white 
sugar, 

Half  a  pint  of  milk  made  into  a  sponge, 


216        THE  NATIONAL  COOK  BOOK. 

Two   ounces  of  butter, 

As  much  flour  as  will  form  a  dough, 

One  gill  of  yeast, 

Make  a  sponge  with  the  half  pint  of  milk  and 
as  much  flour  stirred  into  it  as  will  form  a  thick 
batter,  add  the  yeast  and  a  little  salt.  This  should 
be  done  in  the  evening.  The  next  morning  cut  the 
butter  in  small  pieces,  place  it  near  the  fire  where 
it  will  dissolve,  but  not  get  hot,  add  this  to  the 
sponge,  with  as  much  flour  as  will  form  a  dough. 
Stand  it  to  rise,  and  when  light,  butter  your  tins, 
make  out  the  dough  in  biscuits,  but  take  care  not 
to  handle  it  more  that  you  can  help,  put  the  cakes 
on  tins,  and  when  they  are  light  bake  them  in  a 
very  hot  oven.  When  they  are  done  wash  them 
over  with  a  brush  dipped  in  sugar  dissolved  in 
Water  and  sift  sugar  over  the  top. 

PLAIN  CUP  CAKE, 
414.     One  cup  of  butter, 
Two  cups  of  sugar, 
Two  cups  of  flour, 
Four  eggs, 

Half  a  grated  nutmeg, 
Table  spoonful  of  rose-water. 

Stir  the  butter  and  sugar  together  till  very  ligbv 
Whisk  the  eggs  till  they  are  thick,  and  stir  them 


THE  NATIONAL  COOK  BOOK.  217 

into  the  butter  and  sugar  alternately  with  the  flour. 
Add  the  nutmeg  and  rose-water.  Beat  the  whole 
very  hard.  Butter  some  cups  or  shallow  pans, 
pour  in  the  mixture,  and  bake  in  a  moderate  oven* 


AFEES. 

415.     Three-quarters  of  a  pound  of  flour. 
Half  a  pound  of  butter, 
Half  a  pound  of  sugar, 
One  tea  spoonful  of  grated  nutmeg, 
As  much  milk  as  will  form  a  dough. 

Cut  up  the  butter  in  the  flour,  add  the  sugar, 
and  spice  by  degrees. 

Stir  in  as  much  milk  as  will  make  a  dough. 
Knead  it  well,  roll  it  out  in  sheets,  cut  it  in  cakes, 
Butter  your  tins,  lay  them  on  so  as  not  to  touch, 
and  bake  in  a  moderate  oven. 


SHREWSBURY  CAKR 
416.     One  pound  of  flour,  '"" 

Three-quarters  of  a  pound  of  sugar, 
Half  a  pound  of  butter, 
Five  eggs, 
Half  a  nutmeg. 

Beat  the  butter  and  sugar  together.     Whisk  the 
19 


218 


THE  NATIONAL  COOK  BOOK:. 


eggs  and  add  to  it,  with  the  nutmeg.     Stir  in  the 
flour,  roll  out  the  dough  and  cut  it  in  cakes, 
Bake  in  a  quick  oven. 


DOVER  BISCUITS. 

417.  Half  a  pound  of  butter, 
Half  a  pound  of  sugar, 
Three-quarters  of  a  pound  of  flour, 
Two  eggs, 

One  table  spoonful  of  rose-water, 
Half  a  tea  spoonful  of  nutmeg. 

Stir  the  butter  and  sugar  together.  Beat  the 
eggs  light  and  stir  into  it,  with  the  rose-water ;  add 
the  spice  and  flour.  Roll  out  thin  and  cut  into 
small  cakes. 

WASHINGTON  CAKE,  No.  1. 

418.  One  pound  of  butter, 
One  pound  of  flour, 
One  pound  of  sugar, 

Six  eggs, 

One  wine  glass  of  wine, 

One  wine  glass  of  brandy, 

One  grated  nutmeg, 

One  table  spoonful  of  cinnamon, 

Two  pounds  of  dried  currants, 

One  table  spoonful  of  dissolved  salsratus, 

Half  a  pint  of  rich  milk. 


THE  NATIONAL  COOK  BOOK.  219 

Stir  the  butter  and  sugar  to  a  cream.  Beat  the 
eggs  very  light  and  stir  into  it,  then  add  the  liquor, 
spice,  and  milk,  then  stir  in  the  flour,  lastly  the 
salaeratus  and  fruit. 

Butter  a  pan  and  bake  it. 


WASHINGTON  CAKE,  No.  2. 
419.     One  pound  of  sugar, 

Three-quarters  of  a  pound  of  butter, 

Four  eggs, 

One  pound  of  flour, 

One  tea  cupful  of  milk, 

Two  tea  spoonsful  of  dissolved  salsratus, 

Three  table  spoonsful  of  brandy, 

Half  a  tea  spoonful  of  cinnamon, 

Half  a  nutmeg, 

One  pound  of  dried  currants  washed,  picked, 
and  wiped  dry. 

Beat  the  butter  and  sugar  until  it  is  smooth  and 
light.  Whisk  the  eggs  till  they  are  thick  and  add 
them  to  the  butter  and  sugar.  Stir  in  the  flour, 
brandy,  and  spice.  Flour  the  fruit  and  stir  it  in. 
Beat  the  whole  very  hard  for  fifteen  minutes.  Then 
stir  in  the  salaeratus. 

Line  the  sides  and  bottom  of  your  pan  with 
thick  paper,  butter  it  well,  pour  in  the  mixture  and 
bake  it  in  a  moderate  oven. 


220  THE  NATIONAL  COOK  BOOK. 

For  those  who  object  to  the  use  of  brandy,  two 
table  spoonsful  of  rose-water  may  be  substituted  in 
its  place. 

SUGAR  BISCUITS. 

f 

420.     Three-quarters  of  a  pound  of  sugar, 
Half  a  pound  of  butter. 
One  pint  of  milk, 

One  tea  spoonful  of  carbonate  of  soda, 
Flour  sufficient  to  make  a  dough. 

Melt  the  sugar,  butter^and  soda  in  the  milk. 

When  the  milk  is  lukewarm  stir  in  the  flour  till 
it  forms  a  dough.  Knead  it  well  for  a  very  long 
time,  then  roll  it  out  in  sheets,  and  with  a  sharp 
knife  cut  it  in  squares,  butter  your  tins,  and  bake 
them  in  a  hot  oven. 


PRESERVES. 

Fruit  for  preserving  should  be  carefully  selected, 
it  should  never  be  bruised,  and  always  be  of  the 
largest  kind  and  fairest  quality. 

No  sugar  will  make  handsome  preserves  but  the 
purest  white.  It  may  be  pulverized  or  in  the  loaf. 
Besides,  it  is  a  mistaken  idea  that  low  priced  sugars 
are  cheaper  for  preserves,  for  they  must  be  boiled 
much  longer  in  order  to  collect  the  great  amount 


THE  NATIONAL  COOK  BOOK.  221 

of  scum  which  arises  on  the  syrup,  consequently 
the  evaporation  reduces  the  quantity. 

Very  little  white  of  egg  or  isinglass  is  sufficient 
to  clarify  an  ordinary  sized  kettle  of  syrup.  If  too 
much  of  either  is  used  it  froths  on  the  surface  and 
is  cf  no  utility. 

Preserves  should  always  be  boiled  smartly  ;  many 
persons  would  be  more  successful  with  their  pre- 
serving if  they  would  let  their  fruit  boil  fast.  When 
permitted  to  simmer  it  breaks  in  pieces. 

All  jellies  and  preserves  should  be  put  in  the  jars 
while  lukewarm,  as  the  jelly  or  syrup,  if  it  be 
thick,  breaks  after  it  has  become  cold  ;  the  jars 
should  be  left  open  till  the  next  day. 

Glass  jars  of  a  small  size,  or  large  tumblers,  are 
better  for  preserves  than  china,  for  should  they  not 
keep  well  it  can  be  detected  immediately. 

Each  jar  should  have  a  piece  of  white  paper  cut 
the  size  of  the  top,  dip  the  paper  in  brandy  or 
spirits  of  wine  and  lay  it  on  the  preserves ;  then  cut 
another  piece  about  a  quarter  of  an  inch  larger 
than  the  mouth  of  the  jar ;  cut  the  edge  of  it  in 
slits  nearly  a  quarter  of  an  inch  long ;  cover  tins 
edge  with  paste,  place  the  paper  over  the  jar  and 
lap  the  edge  over  on  the  side  of  the  jar,  which  may 
easily  be  done,  as  the  strips  will  lap  one  over  the  other. 

Each  jar  should  have  the  name  of  the  contents 
written  on  the  cover. 

Preserves  should  be  kept  in  a  cool  dry  place. 
19* 


222  THE  NATIONAL  COOK  BOOK. 

CALF'S  FOOT  JELLY. 

421.  To  one  set  of  feet  pour  three  quarts  of 
water.     Let  it  boil  till  reduced  to  one  half,  then 
strain  the  liquor  through  a  jelly  bag  and  stand  it 
away  to  get  cold.     When  it  is  cold  scrape  off  the 
cake  of  fat,  and  in  order  to  cleanse  the  jelly  from  all 
the  grease  wipe  the  surface  with  a  damp  spunge,  also 
the  sides  of  the  vessel  which  contains  it.     Cut  up 
the  jelly  and  put  it  in  your  preserving  kettle,  but  be 
careful  not  to  take  the  sediment  which  settles  at  the 
bottom.     To  each  pint  of  this  jelly  add  half  a  pound 
of  the  very  best  white  sugar,  and   a   quarter  of  an 
ounce  of  Russian  isinglass  dissolved  in  warm  water, 
one  tea  cupful  of  Madeira  wine,  and  the  juice  and 
rind  of  two  lemons.     When  the  sugar  is  dissolved 
set  the  kettle  over  the  fire   and  boil  it  for  twenty 
minutes.     Then  pour  it  into  your  jelly  bag  and  let 
it  drip  but  do  not  squeeze  the  bag.     As  soon  as  it 
has  all  dripped  through  turn  the  bag,  scrape  it  well 
but  do  not  wash  it,  and,  strain  your  jelly  again. 
Repeat  this  till  it  is  perfectly  clear.     Pour  it  in  the 
moulds  while  it  is  warm  and  let  them  stand  open 
till  the  jelly  is  cold.   When  you  wish  to  turn  it  out  of 
the  moulds  wring  a  napkin  out  of  hot  water  and  wrap 
it  round  the  moulds  for  a  minute  or  two,  then  turn 
the  moulds  upside  down,  and  the  jelly  will  turn  out. 

FOX  GRAPE  JELLY. 

422.  Take  green  fox  grapes,  wash  them  and 


THE  NATIONAL  COOK  BOOK.  223 

put  them  in  a  preserving  kettle  with  just  water 
enough  to  pulp  them.  When  they  are  tender  mash 
and  strain  them  through  a  sieve,  to  free  them  from 
the  seeds  and  skin.  To  each  pint  of  the  pulp  add 
a  pound  of  the  best  white  sugar,  and  a  piece  of 
isinglass  about  an  inch  square,  dissolved  in  warm 
water.  When  the  sugar  has  dissolved  stir  it  well, 
and  place  the  kettle  over  the  fire.  Let  it  boil  fif- 
teen or  twenty  minutes,  then  try  it  by  dropping  a 
little  in  a  glass  of  cold  water,  if  it  falls  to  the  bot- 
tom without  mixing  with  the  water  the  jelly  is  done. 
Pass  it  through  a  jelly  bag,  pour  it  into  your  glasses 
while  warm,  and  let  it  stand  till  the  next  day  be- 
fore the  glasses  are  pasted. 


CRANBERRY  JELLY,  No.  1. 
423.  Pick  and  wash  your  cranberries,  which 
should  be  very  ripe,  and  put  them  over  the  fire 
with  half  a  pint  of  water  to  each  quart  of  cranber- 
ries. Stew  them  till  they  are  soft,  then  mash  them 
and  strain  the  juice  through  a  jelly  bag ;  to  each 
pint  of  juice  add  one  pound  of  loaf  or  pulverized 
white  sugar,  with  some  isinglass,  in  the  proportion 
of  half  an  ounce  to  two  quarts  of  juice.  Dissolve 
the  isinglass  in  as  much  warm  water  as  will  cover 
it ;  when  perfectly  dissolved,  which  will  require  a 
couple  of  hours,  pour  it  in  with  the  sugar  and  juice. 
When  the  sugar  is  dissolved  set  the  kettle  over  the 


224  THE  NATIONAL  COOK  BOOK. 

fire,  and  boil  and  skim  it  till  a  jelly  is  formed, 
which  you  can  tell  by  dropping  a  little  in  a  glass  of 
cold  water.  If  it  falls  to  the  bottom  without  min- 
gling with  the  water  the  jelly  is  done.  When  it  is 
lukewarm  pour  it  in  glasses  and  let  them  stand  till 
the  following  day,  then  cover  them  with  brandy 
paper  and  paste  them  closely. 


CRANBERRY  JELLY,  No.  2. 
424.  Dissolve  one  ounce  of  Russian  isinglass  in 
three  half-pints  of  warm  water.  Strain  it  through 
your  flannel  jelly-bag.  Add  to  this  three  pints  of 
cranberry  juice  with  four  pounds  of  sugar ;  boil  and 
skim  it.  As  soon  as  the  scum  has  ceased  to  rise 
strain  it  and  put  it  in  moulds.  The  sugar  should 
be  of  the  best  quality. 


ORANGE  JELLY. 

425.  Squeeze  the  juice  from  the  oranges,  and 
to  every  pint  of  the  juice  add  a  pound  of  sugar  and 
a  quarter  of  an  ounce  of  dissolved  isinglass.  The 
Russian  isinglass  is  the  kind  to  use  for  this  pur- 
pose. Boil  and  skim  it  till  a  jelly  is  formed,  which 
you  may  tell  by  letting  a  drop  fall  in  a  glass  of  cold 
water,  and  if  it  falls  to  the  bottom  in  a  mass  the 
jelly  is  done.  Or,  take  a  little  out  in  a  spoon  and 
expose  it  to  the  cool  air  for  a  few  minutes. 


THE  NATIONAL  COOK  BOOK 


225 


STRAV7BERRY  JELLY. 

426.  Stem  the  strawberries,  put  them  in  a  pan, 
and  with  a  wooden  spoon  or  potato  masher  rub 
them  fine.  Put  a  sieve  over  a  pan,  and  inside  of 
the  sieve  spread  a  piece  of  thin  muslin ;  strain  the 
juice  through  this,  and  to  a  pint  add  one  pound  of 
sugar,  with  a  quarter  of  an  ounce  of  isinglass  dis- 
solved in  water  to  every  five  pounds  of  sugar. 
When  the  sugar  is  dissolved  set  the  kettle  over  the 

o 

fire  and  boil  it  till  it  is  to  a  jelly.  Pour  it  into 
glasses  while  it  is  warm,  and  paste  them  when 
cold. 


CURRANT  JELLY. 

427.  Mash  your  fruit  with  a  wooden  spoon, 
and  squeeze  the  juice  through  your  jelly  bag.  To 
every  pint  of  juice  allow  a  pound  of  white  suga,r. 
When  the  sugar  is  dissolved,  add  a  piece  of  isin- 
glass dissolved  in  warm  water  to  clarify  tjie  jelly. 
A  quarter  of  an  ounce  of  isinglass  to  five  pints  of 
juice  will  be  sufficient.  Boil  and  skim  it  till  a 
jelly  is  formed  ;  then  take  it  off  the  fire  and  put  it 
in  glasses  while  warm.  The  next  day  put  brandy 
paper  over  them  and  paste  them. 

Black  currant  jelly  is  made  in  the  same  way, 
only  it  requires  but  three-quarters  of  a  pound  of 
sugar  to  a  pint  of  juice. 


226  THE  NATIONAL  COOK  BOOK. 

QUINCE  JELLY. 

428.  Pare  and  core  your  quinces,  and  as  you 
pare  them  throw  them  into  cold  water.  Put  them 
into  a  preserving  kettle  with  water  enough  to  cover 
them,  and  let  them  boil  till  the  fruit  is  tender. 
Then  put  a  sieve  over  a  pan,  pour  the  fruit  and 
water  into  it  and  let  it  drain,  but  do  not  mash  the 
fruit ;  strain  the  juice  through  the  jelly  bag.  To 
each  pint  of  juice  thus  obtained  add  one  pound  of 
loaf  or  pulverized  white  sugar ;  and  to  every  five 
pounds  of  sugar  add  a  quarter  of  an  ounce  of  isin- 
glass dissolved  in  hot  water.  When  the  sugar  is 
dissolved  put  it  over  the  fire  and  boil  and  skim  it 
till  a  jelly  is  formed,  which  you  can  discover  by 
dropping  a  little  in  a  glass  of  cold  water;  if  it  sinks 
to  the  bottom  without  mingling  with  the  wrater  the 
jelly  is  done.  Pour  it  in  your  glasses  when  it  is 
lukewarm,  and  let  them  stand  open  till  it  is  entire- 
ly cold.  Cover  with  brandy  paper,  and  paste  paper 
over  the  top. 

If  you  wish  to  have  light  colored  jelly,  never  put 
in  the  parings,  as  they  always  make  it  dark.  A 
jelly  may  be  made  of  the  parings  and  cores  for 
family  use. 

Apple  jelly  may  be  made  in  the  same  manner  as 
the  quince.  The  pulp  of  the  apple,  which  is  left 
after  the  jelly  is  made,  may  be  sweetened  for  pies. 
The  pulp  of  the  quince  may  be  made  into  marma- 
lade according  to  the  following  receipt : 


THE  NATIONAL  COOK  BOOK.  227 

QUINCE  MARMALADE. 

429.  To  each  pound  of  the  pulp  obtained  ac- 
cording to  the  above  receipt  for  jelly,  add  one 
pound  of  white  sugar ;  boil  the  whole  until  it  i? 
perfectly  smooth.  It  must  be  stirred  all  the  time 
it  is  boiling.  If  you  do  not  make  jelly  of  your 
quinces  cut  them  up  in  small  pieces,  add  a  pound 
of  sugar  to  a  pound  of  fruit,  and  as  much  water  as 
will  dissolve  the  sugar ;  then  boil  it  till  it  is  a  per- 
fectly smooth  paste ;  stir  it  all  the  time. 


PEACH  MARMALADE. 

430.  Pare  and  cut  up  the  peaches  in  small 
pieces,  and  to  a  pound  of  fruit,  add  a  pound  of 
sugar.  When  the  sugar  is  dissolved  set  it  over  the 
fire  and  let  it  boil  till  it  is  a  smooth  paste.  Stir  it 
all  the  time  it  is  boiling.  Put  it  in  the  jars  while 
warm  and  paste  them  over  the  next  day. 


PRESERVED  PEARS. 

431.  Peel  the  pears,  and  if  they  are  large,  cut 
each  one  in  four  pieces,  and  take  out  the  core. 

To  a  pound  of  fruit  weigh  a  pound  of  sugar ; 
dissolve  the  sugar  with  just  enough  water  to  wet  it, 
add  a  quarter  of  an  ounce  of  isinglass  dissolved  in 
warm  water  to  five  pounds  of  sugar.  When  the 
sugar  is  dissolved,  make  the  syrup  as  directed  for 


THE  NATIONAL  COOK  BOOK. 

preserved  peaches,  and  cook  the  fruit  in  the  same 
manner. 

PRESERVED  QUINCES. 

432.  Pare  and  core  the  fruit,  cut  them  in  quar- 
ters,  and  boil  them  in  water  untill  tender.     Weigh 
the  fruit  and  add  a  pound  of  sugar  to  each  pound 
of  fruit.     Put  the  sugar  in  a  preserving~kettle  with 
two  wine-glasses  of  water  to  each  pound  of  sugar, 
and  a  quarter  of  an  ounce  of  isinglass  dissolved  in 
Warm  water  to  every  six  pounds  of  fruit.     When 
the  sugar  is  dissolved  set  it  over  the  fire,  boil  and 
skim  it  till  no  more  scum  rises.     Then  pour  the 
syrup  in  another  vessel,  wash  the  kettle  so  as  to 
free  it  from  any  scum  which  may  adhere  to  it,  pour 
the  jelly  back  in  the  kettle   and   put  in  the  fruit. 
Set  it  over  a  brisk  fire  and  let  it  boil  for  about  an 
hour  and  a  half,  or  until  the  fruit  looks  clear  when 
held  towards  the  light.     It  should  always  boil  hard 
or  the  preserves  will  be  dark  colored.     When  it 
appears  translucent  take  it  off  the  fire ;  take  the 
fruit  out  a  piece  at  a  time,  and  lay  it  on  broad 
dishes.     Strain  the  syrup,  and  when  it  is  lukewarm 
put  the  fruit  in  your  jars  and  pour  the  syrup  over. 
When  cold  cover  with  brandy  paper  and  paste 
them  closely. 

PRESERVED  PINE-APPLE. 

433.  Scald  the  slices  in  water  till  tender ;  then 


THE  NATIONAL  COOK 

make  a  syrup  of  a  pound  of  sugar  to   a  pound  of 
fruit,  and  proceed  as  directed  for  quinces. 

PRESERVED  PEACHES. 
434.  Choose  the  white  cling-stones,  known  by 
the  name  of  the  "Heath  peach."  Insert  the  knife 
at  the  stem  and  cut  them  longitudinally  through  to 
the  stone.  Wring  out  the  stones  by  placing  one 
hand  on  each  half  of  the  peach  and  suddenly  give 
each  a  turn  in  opposite  directions;  the  fruit  will 
break  in  half,  leaving  the  stone  attached  to  one 
side.  With  a  pointed  knife  it  may  easily  be  ex- 
tracted. After  the  peaches  have  all  been  prepared 
in  this  manner  pare  and  weigh  them.  Then  wreigh 
a  pound  of  sugar  for  each  pound  of  fruit.  Put  the 
sugar  into  a  preserving  kettle,  and  allow  a  gill  of 
water  to  each  pound  of  sugar.  Let  the  sugar  stand 
until  it  is  perfectly  dissolved  before  it  is  put  on  the 
fire;  to  ten  pounds  of  sugar  add  the  half  of  the 
white  of  an  egg,  well  beaten,  or  a  piece  of  Russian 
isinglass,  about  an  inch  square,  dissolved  in  two 
table  spoonsful  of  water.  Set  the  kettle  over  the 
fire,  and  as  soon  as  the  syrup  begins  to  boil  skim 
it.  When  the  scum  has  ceased  to  rise,  take  the 
syrup  off  the  fire,  pour  it  into  a  pan,  and  wash  the 
kettle  in  order  to  prevent  the  scum  which  adheres 
to  the  sides  from  boiling  into  the  fruit.  Now  pour 
the  syrup  back  into  the  kettle,  add  the  fruit  to  it, 
and  place  it  over  a  brisk  fire,  let  the  fruit  boil  fast 

20 


THE  NATIONAL  COOK  BOOK* 

for  about  an  hour  and  a  quarter,  or  until  it  appears 
translucent  when  held  on  a  fork  towards  the  light. 
Then  take  your  peaches  out  very  carefully,  a  piece 
at  a  time ;  place  them  on  dishes  so  as  merely  to 
touch.  Pour  the  syrup  in  pans,  and  let  it  stand 
until  it  is  about  lukewarm.  Then  put  the  fruit  into 
your  jars  and  pour  the  syrup  over;  paste  the  jars 
the  next  day. 

PRESERVED  FRESH  FIGS. 

435.  Select  the  fruit  when  fully  ripe,  though 
not  soft,  pick  them  carefully  that  they  may  not  be 
broken.  Pour  boiling  water  over  them,  and  let 
them  simmer  for  five  minutes. 

Preserve  them  as  other  fruits. 


PRESERVED  CITRON  MELON. 

436.  Cut  off  the  hard  rind  of  the  melon  (which 
should  be  the  preserving  citron^  not  the  green  can- 
telope)  and  cut  it  in  pieces  of  any  size  and  shape 
you  choose :  the  slices  should  be  from  a  quarter  to 
half  an  inch  thick.  Weigh  your  fruit,  and  to  every 
pound  add  one  of  sugar.  Put  the  sugar  in  a  pre- 
serving kettle  with  a  gill  of  water  to  each  pound 
of  sugar  and  some  isinglass  dissolved  in  warm 
water;  it  will  require  a  quarter  of  an  ounce  of 
isinglass  to  every  five  pounds  of  fruit.  When  the 
sugar  is  dissolved,  put  it  over  the  fire  and  boil  and 


THE  NATIONAL  COOK  BOOK.  231 

skim  it.  Then  pour  the  syrup  out  of  the  kettle, 
wash  it  and  return  the  syrup  to  it.  Now  put  in 
the  fruit,  and  set  it  over  a  brisk  fire,  where  it  Will 
boil  rapidly.  When  the  fruit  appears  translucent 
when  held  up  towards  the  light  it  is  done.  It  will 
take  from  an  hour  and  a  quarter  to  an  hour  and  a 
half  to  cook  it. 

Then  take  it  out  a  piece  at  a  time,  spread  it  on 
dishes,  and  strain  the  syrup  in  a  pan.  When  the 
syrup  is  lukewarm,  put  your  fruit  in  the  jars  and 
pour  it  over.  Let  them  stand  till  next  day,  put 
brandy  paper  over  and  paste  them. 

This  fruit  may  be  flavored  with  lemons  sliced 
and  preserved  with  it.  Do  not  peel  the  lemons,  cut 
them  in  thin  slices,  and  cook  them  with  the  fruit. 
To  three  pounds  of  fruit  add  one  lemon.  As  the 
citron  makes  a  beautiful  but  tasteless  preserve,  it  is 
necessary  to  flavor  it  with  lemon,  orange,  or  some 
other  fruit.  If,  when  it  is  a  little  cool,  it  should 
not  taste  sufficiently  of  the  lemon,  a  few  drops  of 
the  essence  of  lemon  may  be  added. 

PRESERVED  GREEN  GAGES. 

437.  Prepare  the  fruit  by  pricking  each  one 
with  a  needle  to  prevent  them  from  bursting. 

Leave  a  portion  of  the  stem  on  each,  as  it  gives 
small  fruits  a  handsome  appearance  on  the  table. 
Make  a  syrup  of  a  pound  of  sugar  to  each  pound 
of  fruit ;  and  a  gill  of  water  to  a  pound  of  sugar. 


232  THE  NATIONAL  COOK  BOOK. 

Add  a  quarter  of  an  ounce  of  isinglass,  dissolved 
in  warm  water,  to  every  six  pounds  of  sugar.  When 
the  sugar  is  dissolved  put  it  with  the  dissolved 
isinglass  over  the  fire,  boil  and  skim  it.  Then 
pour  it  out  of  the  kettle,  wash  the  kettle,  put  the 
syrup  back  again,  put  in  the  fruit,  and  boil  it  till 
by  holding  one  towards  the  ligh't  it  looks  clear. 
Take  the  gages  out  one  at  a  time,  strain  the  syrup  ; 
put  the  fruit  in  jars,  and  pour  the  syrup  over  warm. 
Paste  them  up  the  next  day. 

PRESERVED  PLUMS. 

438.  These  are  preserved  in  the  same  manner 
as  gages,  only  they  are  skinned  by  pouring  hot 
water  over  them ;   the  skins  will  peel  off  nicely 
and  leave  the  stems  attached  to  the  fruit. 

STRAWBERRY  JAM. 

439.  Put  together  equal  weights  of  fruit  and 
sugar,  mash  all  well,  put  it  into  a  preserving  kettle, 
and  boil  it  about   twenty  minutes.      While  it  is 
warm  put  it  in  jars,  and  paste  it  when  cold. 

CHERRY  JAM. 

440.  This  is  better  when  made  of  fine  morella 
cherries.     Wash  the  cherries  and  put  them  on  to 
stew  with  a  gill  of  water  to  a  pound  of  fruit.  When 
perfectly  tender,  pass  them  through  a  colander  to 


THE  NATIONAL  COOK  BOOK.  233 

extract  the  stones.  To  a  pound  of  the  pulp  add  a 
pound  of  sugar,  when  the  sugar  is  dissolved  put  it 
over  the  fire,  and  boil  it  to  a  smooth  paste. 

RASPBERRY  JAM. 

441.  To  a  pound  of  fruit  weigh  a  pound  of 
sugar;  mash  the  fruit  in  a  pan  with  a  wooden 
spoon  ;  put  the  sugar  to  it,  and  boil  it  hard  for  fif- 
teen or  twenty  minutes. 

To  four  pounds  of  raspberries  you  may  add  one 
pound  of  ripe  currants ;  they  give  the  jam  a  fine 
flavor  and  a  pretty  color. 

Blackberry  jam  is  made  in  the  same  manner ; 
only  leave  out  the  currants. 

GREEN  GAGE  JAM. 

442.  Wash  the  fruit,  and  stew  it  with  enough 
water  to  keep  them  from  scorching.     Mash  them, 
and  strain  the  pulp  through  a  colander.     To  a  pint 
of  pulp  add  a  pound  of  sugar.     When  the  sugar 
is  dissolved,  boil  it  till  it  is  a  smooth  mass. 

Plum  jam  is  made  in  the  same  way. 

PINE  APP^E  JAM. 

443.  This  is  made  like  all  other  jams,  only  the 
pine  apple  is  grated. 

BRANDY  GRAPES. 

444.  Put  some  close  bunches,  when  ripe,  into 

20* 


234        THE  NATIONAL  COOK  BOOK. 

a  jar,  first  pricking  each  grape  with  a  needle  ;  strew 
over  them  half  their  weight  in  pounded  loaf  sugar, 
fill  up  with  brandy,  and  tie  them  closely.  They 
look  very  handsome  on  the  table. 

BRANDY  PEACHES. 

445.  Select  the  white  cling-stone,  known  by 
the  name  of  the  "  Heath  peach."     Make  a  hot  ley 
of  ashes  and  water,  put  in  a  few  peaches  at  a  time, 
and  let  them  remain  about  a  minute  and  a  half,  or 
until  the  skin  will  rub  off  with  your  finger.     Take 
them  out  and  throw  them  in  a  vessel  of  cold  water, 
when  all  are  done  in  this  manner,  rub  off  the  skins 
with  a  cloth,  and  throw  them  in  another  vessel  of 

-cold  water.  Make  a  syrup  of  half  a  pound  of  sugar 
to  a  pound  of  fruit.  Prepare  it  in  the  same  man- 
ner as  for  preserves;  put  in  your  peaches,  and  let 
them  boil  until  they  are  sufficiently  tender  to  be 
easily  pierced  with  a  straw. 

Take  them  out,  and  add  to  each  pint  of  syrup  a 
quart  of  the  very  best  white  brandy,  when  the  fruit 
is  cool  put  it  in  your  jars,  but  leave  plenty  of  room 
to  fill  them  with  the  syrup,  as  if  packed  too  closely 
they  lose  their  shape. 

SICK. 

SAGO  MILK. 

446.  Wash  half  an  ounce  of  sago  and  soak  it 


THE  NATIONAL  COOK  BOOK.  235 

in  a  tea  cupful  of  cold  water  for  an  hour  or  more. 
Drain  it  and  add  to  it  three  gills  of  good  milk ;  put 
it  over  the  fire  and  let  it  simmer  until  the  sago  is 
entirely  incorporated  with  the  milk.  Sweeten  it 
with  white  sugar.  It  may  be  flavored  with  va- 
nilla, lemon,  or  nutmeg,  if  allowed  of  by  the  phy- 
sician. 

ORGEAT. 

447.  Blanch  one  ounce  of  bitter,  and  two  of 
sweet  almonds.     Pound  them  in  a  mortar  with  a 
little  milk  until  they  are  to  a  paste.     Rub  gradu- 
ally into  the  pounded  almond  one  tea  cupful  of 
milk.     Sweeten  it  to  the  taste  and  strain  it. 

It  may  be  flavored  with  lemon. 

STEWED  PRUNES. 

448.  Pour   enough   boiling  water    over    your 
prunes  to  cover  them,  and  stand  them  where  they 
will  keep  hot  but  not  boil.     They  require  six  or 
eight  hours  to  cook.      When  they  are  perfectly 
done  add  sugar  to  the  taste  of  the  patient. 

COCOA. 

449.  Put  three  table  spoonsful  of  cocoa  to  a 
pint  of  water.     Let  it  boil  slowly  for  an   hour. 
Put  some  sugar  and  cream  in  a  bowl,  pour  the 
cocoa  over  it  and  serve  hot  with  toast. 


236  THE  NATIONAL  COOK  BOOK. 

EGG  AND  WINE. 

450.     Beat  the  yelk  of  an  egg  very  light,  add 
to  it  a  glass  of  wine  and  sugar  to  the  taste. 


SAGO  PUDDING  FOR  INVALIDS. 

451.  See  tapioca  pudding,  No.  452. 

TAPIOCA  PUDDING. 

452.  Pick  and  wash  a  table  spoonful  of  tapioca, 
pour  over  it  a  pint  of  warm  milk,  and  stand  it  near 
the  fire  for  about  one  hour,  but  do  not  let  it  sim- 
mer.    Then  boil  it  until  it  forms  a  semi-transparent 
mucilage.     Stand  it  aside  to  cool. 

Beat  two  eggs,  stir  them  into  the  mucilage  with 
as  much  sugar  as  will  sweeten  it,  pour  the  mixture 
in  a  pan  and  bake  it  slowly. 

It  may  be  eaten  with  sweet  sauce. 

Arrow-root  and  sago  can  be  made  in  the  same 
manner,  only  the  sago  requires  more  soaking  and 
boiling  than  the  tapioca. 

ARROW-ROOT  PUDDING  FOR  INVALIDS. 

453.  See  tapioca  pudding,  No.  452. 

PUDDING  FOR  THE  CONVALESCENT. 

454.  One  pint  of  milk, 

Two  table  spoonsful  of  flour, 


THE  NATIONAL  COOK  BOOK.  237 

Three  eggs, 
Sugar  to  the  taste. 

Beat  the  eggs,  add  the  sugar,  then  the  milk  and 
flour  by  turns.  Put  the  mixture  in  a  bowl  or  pan, 
place  it  in  another  pan  of  hot  water,  set  it  where  it 
will  cook,  and  when  a  custard  is  formed  set  it  off 
to  cool. 

There  should  not  be  too  much  sugar  for  invalids 
as  it  is  apt  to  produce  dispepsia. 

INDIAN  GRUEL. 

455.  Stir  one  table  spoonful  of  Indian   meal 
mixed  with  a  little  cold  water  into  a  pint  of  boiling 
water.     Let  it  boil  fifteen  minutes  and  add  salt  to 
the  taste. 

EGG  AND  MILK. 

456.  Take  a  fresh  egg,  break  it  in  a  saucer, 
and  with  a  three-pronged  fork  beat  it  until  it  is  as 
thick  as  batter.     Have   ready  half  a  pint  of  new 
milk  sweetened  with  white  sugar,  stir  the  egg  into 
the  milk,  and  serve  it  with  a  piece  of  sponge-cake 
or  slice  of  toast.     It  is  considered  very  light,  nour- 
ishing food  for  an  invalid. 

Some  prefer  the  yelk  and  white  of  the  egg  beaten 
separately.  The  yelk  should  be  beaten  till  it  is 
very  light  and  thick,  then  pour  it  into  the  sweet- 
ened milk ;  afterwards  beat  the  white  till  it  will 


238         THE  NATIONAL  COOK  BOOK. 

stand  alone,  and  add  gradually  half  a  tea  spoonful 
of  white  sugar ;  pile  the  white  on  the  top  of  the 
milk  and  serve  as  before. 


SUGARED  ORANGE. 

457.  Select  the  lightest  colored  oranges  for  this 
purpose,  as  they  are  more  acid  than  the  dark.    Peel 
off  the  rind  and  slice  them,  latitudinally  or  cross- 
wise,  about  the  eighth  of  an  inch  in  thickness. 
Strew  over  them  some  powdered  white  sugar,  in 
the  proportion  of  a  tea  spoonful  of  sugar  to  each 
slice.     Let  them  stand  fifteen  minutes.     They  are 
very  palatable  in  fevers,  as  they  serve  to  cleanse 
the  mouth  and  keep  it  cool. 

SUGARED  LEMONS,  No.  1. 

458.  These  may  be  prepared  in  the  same  man- 
ner as  the  sugared  oranges  (see  above,)  only  they 
should  have  a  tea  spoonful  and  a  half  of  sugar  to 
each  slice ;  as  they  are  more  firm  than   oranges, 
they  require  to  stand  longer  to  become  perfectly 
impregnated  with  the  sugar. 

They  are  better  to  stand  about  an  hour  before 
they  are  to  be  eaten.  The  white  skin  should  be 
carefully  peeled  off,  as  it  imparts  an  unpleasant 
bitter  flavor  when  permitted  to  remain  long  in  the 
sugar.  These  are  very  grateful  to  the  sick  and 
feverish. 


THE  NATIONAL  COOK  BOOK.  239 

SUGARED  LEMONS,  No.  2. 

459.  Select   fine  large  lemons.     Peel  off  the 
outer  skin  and  as  much  as  possible  of  the  white 
skin.     Cut  them  in  slices  latitudinally  or  round  the 
lemon,  about  the  eight  of  an  inch  thick.     Sprinkle 
them  with  white  powdered  sugar,  a  tea  spoonful  of 
sugar  to  each  slice.     Let  them  stand  three  hours, 
then  strain  off  as  much  of  the  juice  as  possible  from 
the  lemons,  put  it  in  a  sauce-pan  over  a  slow  fire, 
and  as  soon  as  the  juice  begins  to  simmer  throw  in 
the  slices  of  lemon.     Let  them  cook  five  minutes, 
take   them    out    and   pour  the  syrup  over  them. 
Should  the  lemons  not  prove  sufficiently  juicy  to 
melt   the   sugar   entirely,  a   little  water  may  be 
added. 

MULLED  WINE. 

460.  Half  a  pint  of  wine, 
Half  a  pint  of  water, 
One  egg, 

Sugar  and  nutmeg  to  the  taste. 

Mix  the  wine  and  water  together — let  it  boil. 
Beat  the  eggs  in  a  pan,  pour  them  into  the  wine, 
then  quickly  pour  the  whole  from  one  vessel  into 
another  five  or  six  times. 

MULLED  CIDER. 

461.  One  pint  of  cider, 


240  THE  NATIONAL  COOK  BOOK. 

One  egg, 

Sugar  and  nutmeg  to  the  taste. 

Boil  the  cider.  Have  the  egg  well  beaten, 
pour  it  into  the  cider,  then  have  ready  two  vessels 
and  pour  the  whole  quickly  from  one  vessel  into 
the  other  several  times.  Add  the  sugar  and  nut- 
meg* 

VEGETABLE  SOUP. 

462.  Two  potatoes, 
Two  onions, 
Two  turnips, 

One  carrot, 

A  little  parsley  chopped  fine, 

Salt  to  the  taste. 

Cut  the  potatoes  in  quarters,  slice  the  onions,  cut 
the  turnips  in  quarters,  slice  the  carrots.  Put  all 
in  a  stew-pan  with  three  pints  of  water,  and  salt  to 
the  taste.  Boil  it  down  to  one  quart.  About  fif- 
teen minutes  before  it  is  done  add  the  parsley. 
Strain  it  and  serve  with  light  bread  or  toast. 

This  is  the  receipt  of  a  late  eminent  physician  of 
Philadelphia. 

CARRAGEEN  OR  IRISH  MOSS. 

463.  One  ounce  of  moss, 


THE  NATIONAL  COOK  BOOK.  241 

One  pint  of  water, 

Lemon  juice  and  sugar  to  the  taste. 

Boil  the  moss  in  water  until  it  forms  a  jelly,  and 
add  the  lemon-juice  and  sugar.  Vanilla  may  be 
substituted  for  lemon-juice,  but  the  latter  is  more 
palatable.  Strain  it. 

ARROW  ROOT. 

464.  One  table  spoonful  of  ground  arrow-root, 
One  pint  of  water. 

Mix  the  arrow-root  with  a  little  water,  to  the 
consistence  of  a  paste.  Have  ready  a  pint  of  boil- 
ing water,  pour  the  arrow-root  into  it,  and  let  it 
boil  till  it  looks  clear ;  pour  it  off  and  sweeten  to 
the  taste.  Some  add  a  little  lemon  juice. 

MACARONI. 

465.  Take  a  quarter  of  a  pound  of  macaroni 
and  boil  it  till  it  is  very  tender  in  water  which  has 
been  salted.     Take  it  up  and  drain  it.     If  admissi- 
ble a  tea  spoonful  of  melted  butter  may  be  poured 
over. 

LEMONADE  FOR  AN  INVALID. 

466.  Squeeze  the  juice  out  of  a  fine  lemon, 
pour  over  it  as  much  boiling  water  as  will  make  it 
palatable,  and   add  sugar  to  the  taste.     Stand  it 

21 


242  THE  NATIONAL  COOK  BOOK. 

away  to  cool ;  when  cold  it  will  be  found  quite  as 
good  as  that  made  with  cold  water,  and  is  generally 
preferred  by  physicians,  as  the  boiling  water  de- 
stroys the  unhealthy  qualities  of  the  lemon. 


OAT-MEAL  GRUEL. 

467.  Mix  one  table  spoonful  of  oat-meal   to  a 
smooth  paste  with  a  little  cold  water.     Pour  this 
into  one  pint  of  boiling  water ;  let  it  boil  for  half 
an  hour. 

Sweeten  it  and  serve  it  with  toast.     Some  prefer 
a  little  salt. 

BAKED  PUDDING  FOR  INVALIDS, 

468.  One  pint  of  milk, 
Three  eggs, 

Sugar  to  the  taste, 

Two  table  spoonsful  of  flour. 

Beat  the  eggs,  add  the  sugar,  then  the  flour,  anrl 
stir  in  the  milk  gradually. 

Butter  a  pan,  pour  in  the  pudding,  and  bake  it. 

CHICKEN  BROTH. 

469.  Take  half  a  chicken   and  pour  over  it 
three  tea  cupsful  of  cold  water,  with  a  salt  spoon- 
ful of  salt  and  two  tea  spoonsful  of  rice  or  pearl 


THE  NATIONAL  COOK  BOOK.  243 

barley.  Let  it  simmer  slowly  until  reduced  to  one 
half.  Ten  minutes  before  it  is  served,  add  some 
celery  top,  or  parsley  chopped  very  fine. 

PAP  OF  UNBOLTED  FLOUR. 

470.  Mix  some  unbolted  flour  with  a  little  cold 
water,  and  stir  it  until  it  is  smooth.  Pour  this  into 
some  boiling  water,  and  let  it  boil  fifteen  or  twenty 
minutes.  Sweeten  it  and  pour  cream  over  it. 

Children  become  very  fond  of  this. 


PAP  OF  GRATED  FLOUR. 

471.  Take  a  quarter  of  a  pound  of  flour  and 
pour  on  just  enough  water  to  moisten  it.  Form  it 
into  a  ball  and  tie  it  in  a  cloth,  closely  and  firmly. 
Put  it  in  a  vessel  of  boiling  water  and  let  it  boil 
the  whole  day.  Then  take  it  out,  dip  it  in  a  pan 
of  cold  water,  remove  the  cloth,  and  place  it  in  a 
cool  oven  to  dry,  w7hen  it  will  be  fit  for  use. 

To  make  the  pap,  grate  some  of  this,  mix  it  to 
a  paste  with  cold  milk,  and  stir  it  into  some  boiling 
milk ;  boil  it  slowly  ten  or  fifteen  minutes. 


SWEET-BREADS  FOR  INVALIDS. 
472.     Put  them  in  a  stew-pan,  with  just  water 
sufficient  to  cover  them,  and  very  little  salt. 

Let  them  boil  slowly  until  they  are  tender,  but 


214  THE  NATIONAL  COOK  BOOK. 

not  broken  to  pieces,  then  dish  them,  and  if  not 
quite  salt  enough,  a  little  may  be  sprinkled  over 
them.  Care  should  be  taken  to  season  the  meat 
for  an  invalid  with  very  little  salt,  as  it  is  frequent- 
ly very  unpalatable  during  convalescence. 

After  the  sweet-breads  have  been  cooked  as 
above  described,  they  may  be  taken  from  the  water 
and  drained  ;  then  heat  the  gridiron,  grease  the 
bars,  to  prevent  the  sweet-breads  from  sticking,  and 
broil  them  quickly  over  some  hot  coals.  They 
should  be  of  a  very  delicate  brown  when  done. 


PANADA,  No.  1. 

473.  Mix  two  tea  spoonsful  of  grated  cracker, 
with  a  little  cold  water,  and  stir  it  into  half  a  pint 
of  boiling  water.  Let  it  boil  a  fewr  minutes  till  it 
thickens,  then  sweeten  it  with  white  sugar,  and 
flavor  it  with  wine  and  nutmeg  to  the  taste. 

Toast  a  slice  of  bread  nicely,  cut  it  in  pieces 
about  an  inch  square,  put  them  in  a  bowl,  and  pour 
the  panada  over. 


PANADA,  No.  2. 

474.  Cut  some  light  stale  bread  in  small  squares, 
put  it  in  a  bowl,  and  pour  over  some  boiling  water. 
Sweeten  it  to  the  taste  with  white  sugar.  Add 
wine  and  nutmeg  if  permitted  by  the  physician. 


THE  NATIONAL  COOK  BOOK.  245 

Boiling  milk  may  be  substituted  in  place  of  the 
water  if  approved. 


GROUND  RICE,  No.  1. 

475.  One  table  spoonful  of  ground  rice, 
One  pint  of  milk. 

Mix  the  rice  with  cold  milk  to  a  smooth  paste. 
Set  the  pint  of  milk  over  the  fire,  and  as  soon  as 
it  boils,  stir  in  the  rice ;  let  it  boil  for  fifteen  minutes, 
but  be  careful  not  to  let  it  burn. 

Sweeten  it  to  the  taste  with  white  sugar,;  it  may 
be  flavored  with  vanilla  if  approved  of. 

GROUND  EICE,  No.  2. 

476.  Two  table  spoonsful  of  ground  rice, 
One  pint  of  milk. 

Boil  the  milk,  and  stir  in  the  rice,  which  must 
have  been  previously  mixed  with  cold  milk. 

Let  it  boil  slowly  twenty  minutes  ;  if  it  should 
be  thicker  than  a  thin  batter,  add  a  little  more 
milk.  Sweeten  it  to  the  taste. 

Pour  it  into  tea  cups,  and  serve  it  with  cream  if 
allowed  of  by  the  physician. 

MUSTARD  WHEY. 

477.  Take  two  heaping  tea  spoonsful  of  mus- 

21* 


246        THE  NATIONAL  COOK  BOOK. 

tard  seed,  mash  them  a  little,  and  pour  over  them 
six  wine  glasses  of  milk,  boil  it  till  the  milk  is  cur- 
dled. Take  it  off  the  fire,  let  it  stand  to  cool,  and 
strain  off  the  whey. 


"WINE  WHEY. 

478.  Put  a  pint  of  milk  over  the  fire,  and  the 
moment  it  boils  stir  into  it  two  glasses  of  wine 
mixed  with  two  tea  spoonsful  of  sugar.    Let  it  boil 
once  again  ;  stand  it  off  to  cool,  and  strain  the 
whey  through  a  fine  strainer  or  sieve. 

VINEGAR  WHEY. 

479.  Half  a  gill  of  vinegar  mixed  with  two 
tea  spoonsful  of  sugar,  stirred  into  two  tea  cupsful 
of  boiling  milk ;  let  it  boil  one  or  two  minutes, 
stand  it  off  to  cool,  and  strain  off  the  whey.    This 
is  often  recommended  in  fevers. 

Lemon-juice  may  be  used  in  place  of  the  vinegar. 


HENNET  WHEY. 

4SO.  Wash  a  piece  of  rennet  about  the  size  of 
a  dollar,  and  soak  it  for  six  hours  or  more  in  two 
table  spoonsful  of  warm  water.  Pour  this  into 
three  tea  cupsful  of  lukewarm  milk ;  let  it  stand 
near  the  fire  until  a  thick  curd  is  formed.  With 
a  knife  break  it  in  pieces  and  strain  off  the  whey. 


THE  NATIONAL  COOK  BOOK.  247 

TAMARIND  WHEY. 

481.  Stir  half  a  wine  glass  of  tamarinds  mixed 
with  three  tea  spoonsful   of  sugar  into  a  pint  of 
boiling  milk ;  as  soon  as  it  boils  stand  it  off  the 
fire  to  cool,  and  strain  off  the  whey. 

POTATO  JELLY. 

482.  Grate  some  white  potatoes  into  cold  wa- 
ter, stir  it  well,  and  strain  it  through  a  hair  sieve. 
Let  it  stand  a  couple  of  hours,  till  the  farina  settles 
at  the  bottom,  then  pour  the  water  off,  and  set  the 
vessel  on  its  side,  so  as  all  the  water  may  drip  out 
and  the  farina  become  perfectly  dry. 

Then  put  it  into  a  box  or  jar  for  use. 

Take  a  tea  spoonful  of  this  farina  mixed  smooth- 
ly in  a  little  cold  wrater,  and  pour  as  much  boiling 
water  over  it  as  will  make  it  a  thick  jelly.  Let  it 
boil  two  or  three  minutes,  sweeten  it  to  the  taste, 
and  flavor  it  with  lemon  or  nutmeg.  To.  be  eaten 
cold. 

Milk  may  be  substituted  for  water. 

PORT  WINE  JELLY. 

483.  Half  an  ounce  of  Russian  isinglass, 
Half  an  ounce  of  gum  arable, 

One  ounce  of  rock  candy, 
Half  a  pint  of  boiling  water, 
Half  a  pint  of  port  wine. 


248  THE  NATIONAL  COOK  BOOK. 

Cut  the  isinglass  in  very  small  pieces,  pound  up 
the  candy  and  gum  arabic,  pour  the  boiling  water 
over,  and  stand  it  where  it  will  keep  hot  but  not 
simmer.  When  the  above  named  ingredients  are 
dissolved,  add  the  wine,  and  boil  the  whole  a  few 
minutes. 

Strain  it  and  set  it  away  to  get  cold. 

TAPIOCA  JELLY. 

484.  Soak  a  quarter  of  a  pound  of  tapioca  in 
water  enough  to  cover  it.     Let  it  stand  several 
hours,  then  stir  it  into  a  pint  of  boiling  water. 
Simmer  it  slowly  till  it  appears  semi-transparent. 
Sweeten  it  to  the  taste,  and  flavor  with  wine  and 
nutmeg  if  approved  of  by  the  physician.     Turn  it 
into  cups  or  moulds. 

HARTSHORN  JELLY. 

485.  Take  a  quart  of  boiling  water  and  pour 
it  over  three  ounces  of  hartshorn  shavings.     Boil 
it  until  reduced  to  one-half  the  original  quantity. 
Pass  it  through  a  fine  sieve,  sweeten  it,  and  stir  in 
a  table  spoonful  of  lemon-juice  and   three  ounces 
of  sugar  with  a  glass  of  wine. 

It  is  very  good  without  the  lemon-juice  and 
wine. 

RICE  JELLY. 

486.  Pick  and  wash  some  rice,  and  pour  enough 


THE  NATIONAL  COOK  BOOK.  249 

water  over  it  to  cover  it.  Let  it  soak  for  three  hours. 
Then  simmer  it  very  slowly  till  the  rice  is  entirely 
soft.  Whilst  it  is  hot  sweeten  it  with  white  sugar, 
and  flavor  it  with  any  thing  you  please.  Strain  it 
and  pour  it  in  a  mould. 

JELLY  OF  GELATINE. 

487.  Half  an  ounce  of  gelatine, 
One  quart  of  water, 

The  grated  rind  and  juice  of  two  fine  lemons, 
The  whites  of  four  eggs, 
Sugar  to  the  taste. 

Pour  a  quart  of  boiling  water  over  the  gelatine, 
and  stand  it  near  the  fire  to  keep  hot  until  the  gela- 
tine is  dissolved.  Add  the  rind  and  juice  of  the 
lemon  with  the  sugar  (which  must  be  loaf  or  pul- 
verized white;)  let  it  boil  once,  take  it  off,  strain  it, 
and  when  lukewarm  add  the  beaten  whites  of  four 
eggs  with  the  shells  (which  must  have  been  washed 
and  wiped  dry.)  Strain  it  till  the  jelly  is  perfectly 
clear.  Pour  it  in  moulds  and  set  it  to  cool. 

SLIPPERY-ELM  TEA. 

488.  Strip  your  slippery-elm  in  small  pieces ; 
take  two  table  spoonsful  of  these  pieces  and  pour 
over  them  two  tea  cups  of  boiling  water.     Let  it 
stand  until  it  becomes  mucilaginous,  then  strain  it. 


THE  NATIONAL  COOK  BOOK. 

FLAX-S3ED  TEA. 

489.  Pour  two  tea  cups  of  boiling  water  over 
two  table  spoonsful  of  ungrourid  flax-seed.    Cover 
the  vessel,  and  stand   it  in  a  warm  place  until  a 
mucilage  is  formed.     Be  careful  to  keep  it  closely 
covered,  as  it  soon  becomes  stringy  if  exposed  to 
the  air.    When  sweetened  and  flavored  with  lemon- 
juice  it  is  a  very  palatable  drink. 

The  lemon-juice  should  be  scalded. 

VEAL  TEA. 

490.  Cut  one  pound  of  a  knuckle  of  veal  in 
thin  slices,  pour   over   it  a  quart  of  cold  water. 
Cover  it,  and  let  it  simmer  for  an  hour  and  a  half. 

When  boiled  to  a  jelly  it  will  keep  for  three  or 
four  days,  and  may  be  used  at  any  time  by  pouring 
over  it  a  little  boiling  water  and  letting  it  stand 
near  the  fire.  Add  salt  to  the  taste. 


BEEF  TEA. 

491.     One  pound  of  beef, 
One  quart  of  cold  water. 

Cut  the  beef  in  thin  slices,  and  pour  on  the  wa- 
ter. Cover  it  and  set  it  in  a  warm  place  for  three- 
quarters  of  an  hour,  then  put  it  over  a  slow  fire 
where  it  will  simmer  for  half  an  hour.  Strain  it, 


THE  NATIONAL  COOK  BOOK.  251 

and  serve  it  hot  or  cold   as  recommended  by  the 
physician. 

Salt  it  to  the  taste. 


ESSENCE  OF  BEEF. 

492.  Select  some  lean,   tender   beef,  cut  it  in 
small  pieces,  put  them  in  a  bottle  and  cork  it. 

Set  the  bottle  in  a  pot  of  cold  water,  let  the 
water  boil  six  hours.  The  heat  of  the  water  will 
extract  all  the  juice  from  the  beef  in  the  bottle. 

MUTTON  TEA.  ' 

493.  Slice  one  pound   of  mutton,  remove  all 
the  fat,  and  add  one  quart  of  cold  water.     Cover 
it,  place  it  near  the  fire  for  an  hour,  then  simmer 
it  for  two  hours,  strain  it,  and  serve  it  warm. 

Add  salt  to  the  taste. 

CHICKEN  TEA. 

494.  Cut  a  quarter  of  a  chicken  in  small  pieces, 
take  off  the  skin,  and  remove  all  the  fat,  add  to  it 
a  pint  of  cold  water ;   cover  it,  and  let  it  simmer 
till  reduced  to  one-half.     Strain  it,  and  serve  warm 
with  toast  lightly  browned. 

Add  salt  to  suit  the  patient's  taste. 

GUM  ARABIC  WATER. 

495.  Pour  one  pint  of  boiling  water  over  two 


THE  NATIONAL  COOK  BOOK. 

table  spoonsful  of  gum  arable;  add  lemon-juice  and 
sugar  to  the  taste.     Stand  it  away  to  get  cold. 

TAMARIND  WATER. 

496.  Pour  half  a  pint  of  boiling  *vater   :n  a 
table  spoonful  of  tamarinds.      Stand  it  away  to 
get  cold-     Pour  off  the  water,  and  add  sugar  to 
the  taste.     If  it  should  prove  too  acid,  cold  water 
may  be  added. 

GRAPE  WATER 

497.  Put  in  a  tumbler  a  table  spoonful  of  grape 
jelly.     Fill  the  tumbler  with  cold  water. 

MTTLLED  WATER. 

498.  One  egg, 

Half  a  pint  of  boiling  water, 
Sugar  to  the  taste. 

Beat  the  egg  well ;  pour  the  water  gradually 
over  it,  but  be  sure  to  stir  it  all  the  time.  Sweeten 
it  to  the  taste  of  the  patient. 

Serve  it  with  light  bread  or  dry  toast. 

Wine  may  be  added  if  approved  of  by  the  phy- 
sician. 

APPLE  WATER. 

499.  Slice  three  large  pippin  apples,  and  pour 


THE  NATIONAL  COOK  BOOK*  253 

over  them  a  pint  of  boiling  water.     Stand  them  in 
a   cool  place^  when  perfectly  cold  strain  off  the 
water,  and  sweeten  it  to  the  taste* 
Toast  may  be  added. 

BARLEY  WATER, 

500.  Wash  and  pick  one  ounce  of  pearl  barley, 
pour  over  it  one  tea  cupful  of  water,  and  let  it  boil 
for  ten  minutes.     Drain  it,  and  pour  over  it  three 
tea  cupsful  of  boiling  water ;  set  it  over  the  fire, 
and  boil  it  down  one  half.     Strain  it  through  a  hair 
sieve  or  piece  of  muslin. 

Gum  arabic  is  sometimes  dissolved  in  it ;  the 
liquid  sweetened  to  the  taste,  forms  a  very  agreea- 
ble drink. 

TOAST  WATER. 

501.  Toast  two  or  three  slices  of  bread  of  a 
dark  brown  all  the  way  through,  but  do  not  burn 
it.     Put  the  toast  in  a  deep  bowl,  and  pour  over  it 
one  quart  of  water,  let  it  stand  for  two  or  three 
hours.     Then  pour  the  water  from  the  bread. 

Some  flavor  it  by  soaking  a  piece  of  lemon-peel 
with  the  bread. 

ALMOND  WATER. 

502.  One  ounce  of  sweet  almonds  (blanched,) 
Half  an  ounce  of  white  powdered  sugar, 
Three  half  pints  of  water. 

22 


254  THE  NATIONAL  COOK  BOOK* 

Pour  boiling  water  on  the  almonds,  and  in  a  few 
minutes  the  brown  skin  will  come  off  oy  taking 
each  kernel  between  the  thumb  and  finger  and 
gently  pressing  it.  After  having  blanched  them 
in  this  manner,  put  them  in  a  stone  or  wedgewood 
mortar  with  the  sugar  and  a  little  water.  Add 
the  water  gradually  until  the  almond  is  perfectly 
smooth.  Strain  it  through  a  fine  hair  sieve  or 
cloth. 

More  or  less  sugar  may  be  added  according  to 
the  taste. 

MISCELLANEOUS. 

LEMON  SYRUP,  No.  1. 

503.  Eight  pounds  of  sugar, 
Three  quarts  of  water, 
One  quart  of  lemon-juice. 

Mix  the  sugar  and  water  together ;  as  soon  as 
the  sugar  has  dissolved  place  it  over  the  fire  and 
boil  and  skim  it,  then  add  the  lemon-juice. 

LEMON  SYRUP,  No.  2. 

504.  Six  pounds  of  sugar, 
Two  quarts  of  water, 
One  pint  of  lemon-juice. 

Mix  the  sugar  and  water  together,  and  as  soon 


JTHE  NATIONAL  COOK  BOOK.  255 

as  the  sugar  is  dissolved  place  it  over  the  fire ;  boil 
and  skim  it,  then  add  the  lemon-juice. 

GINGER  SYRUP. 

505.  One  pound  of  green  ginger  root, 
Ten  pounds  of  sugar, 

Two  gallons  of  water. 

Cut  up  the  root  in  •  pieces  and  add  to  it  two 
gallons  of  water ;  boil  it  till  reduced  to  one  gallon, 
strain  it,  and  pour  it  over  ten  pounds  of  white  su- 
gar. When  the  sugar  has  dissolved  boil  and  skira 
it  till  no  more  scurn  rises  •  take  it  off,  and  when 
cold  bottle  it  for  use. 

BRANDY  CHERRIES. 

506.  Stem  your  cherries,  put  them  into  a  jar, 
and  to  a  pound  of  fruit  put  a  pound  of  white  sugar. 
Cover  them  with    French   brandy  and    tie   them 
closely. 

Monongahela  whisky  will  do  as  well  as  the 
brandy  and  is  much  cheaper. 

TO  PRESERVE  EGGS  DURING  THE  WINTEF. 

507.  In  the  fall  as  you  collect  your  eggs,  pack 
them  in  a  keg  with  a  layer  of  salt  at  the  bottom, 
then  a  layer  of  eggs,  set  in  with   the  small   end 
downwards,  then  a  layer  of  salt,  and  so  on  till  all 
are  in ;  then  put  a  layer  of  salt  on  the  top. 


256  THE  NATIONAL  COOK  BOOK. 

BLACKBERRY  CORDIAL. 

50S.  Gather  the  ripest  fruit,  mash  it  in  a  pan 
with  a  large  wooden  spoon,  strain  out  all  the  juice, 
and  allow  a  quarter  of  a  pound  of  sugar  to  a  pint 
of  the  juice.  Mix  the  juipe  and  sugar  together, 
and  boil  and  skim  it ;  then  strain  it  again,  and  when 
cool  to  each  pint  of  juice  add  a  tea  cupful  of 
brandy.  Bottle  it  and  it  will  be  fit  for  use.  This 
is  highly  esteemed  by  some  in  cases  of  dysentery. 


RASPBERRY  BRANDY. 

509.  Pick  the  fruit  when  dry,  put  it  into  a  glass 
jar,  and  place  the  jar  in  a  kettle  of  cold  water. 
Set  the  kettle  over  the  fire  and  let  the  water  get 
hot ;  let  the  fruit  remain  thus  until  the  juice  will 
run;  strain  it,  and  to  every  pint  of  juice  add  half  a 
pound  of  sugar.  Boil  and  skim  it.  When  cold 
mix  with  it  an  equal  quantity  of  brandy. 

Bottle  it  tightly. 


CURRANT  SHRUB. 

510.  Mix  a  pound  of  sugar  with  every  pint  of 
currant-juice.  When  the  sugar  is  dissolved  boil  it 
a  few  minutes  and  skim  it.  When  almost  cold  add 
a  gill  of  brandy  to  every  quart  of  syrup. 

Bottle  it,  cork  it  well,  and  keep  it  in  a  cool 
place. 


THE  NATIONAL  COOK  BOOK.  257 

RASPBERRY  SHRUB, 

511.     This  is  made  in  the  same  manner  as  the 
currant  shrub. 


CHERRY  BOUNCE. 

512.  To  fifteen  pounds  of  morella  cherries  add 
one  gallon  of  the  best  French  brandy  or  good  Mo- 
nongahela  whisky.     Let  them  stand  for  three  or 
four  months,  then  pour  off  the  liquor  and  add  to 
the  cherries  two  quarts  of  water,  which  should  re- 
main on  them  for  three  weeks ;   pour  off  the  water 
and  add  it  to  the  liquor ;  to  all  of  which  add  four 
pounds  of  sugar  made  into  a  syrup. 

MIXTURE  FOR  SALTING  BUTTER. 

513.  Half  a  pound  of  fine  salt, 

A  quarter  of  a  pound  of  pulverized  loaf  sugar. 

Mix  them  well  together,  and  add  one  ounce  of 
the  mixture  to  every  pound  of  butter. 

This  is  to  keep  butter  sweet  for  winter  use. 


EGG-NOG. 
514.     Six  eggs, 
One  pint  of  milk, 
Half  a  pound  of  loaf  sugar, 

Half  a  pint  of  brandy. 
22* 


258  THE  NATIONAL  COOK  BOOK. 

Beat  the  eggs  very  light  and  thick,  add  the  milk 
sugar  and  brandy. 

MINCED  MEAT. 
515.     Five  pounds  of  beef  or  tongue, 

Two  pounds  of  suet, 

Seven  pounds  of  sugar, 

Seven  pounds  of  apples, 

Three  pounds  of  raisins, 

Three  pounds  of  currants, 

Three  nutmegs, 

Two  ounces  of  cinnamon, 

A  dessert  spoonful  of  ground  allspice, 

One  small  tea  spoonful  of  ground  mace, 

The  juice  of  two  lemons  and  the  grated  rind 
of  one, 

Moisten  it  with  equal  portions  of  wine  and 
cider, 

Brandy  to  the  taste. 

Boil  the  meat  in  water  which  has  been  salted  in 
the  proportion  of  one  tea  spoonful  of  salt  to  every 
quart  of  water.  When  it  is  tender  stand  it  away 
to  get  perfectly  cold  before  it  is  chopped.  Wash, 
pick  and  dry  your  currants,  prepare  the  spices,  and 
seed  the  raisins.  Pare  and  core  the  apples,  chop 
them  fine,  chop  the  meat  very  fine,  add  the  fruit, 
sugar  and  spice,  lemon-juice,  and  grated  lemon 
rind,  (also  the  brandy  and  wine.)  Mix  the  whole 


THE  NATIONAL  COOK  BOOK.  259 

thoroughly  ;  it  will  be  fit  for  use  on  the  following 
clay.  If  you  wish  to  keep  your  minced  meat  for 
several  weeks,  chop  the  meat  and  add  the  currants, 
raisins,  sugar  and  spice,  but  leave  out  the  apples, 
lemon,  wine  and  cider ;  mix  the  other  ingredients 
and  merely  moisten  it  with  brandy  ;  pack  the  mix- 
ture tightly  in  a  stone  jar  and  cover  it  close. 

When  you  wish  to  make  it  into  pies,  take  out 
some  of  the  meat,  chop  your  apples,  and  mix  with 
it  in  the  proportions  given  above.  Moisten  with 
cider,  and  add  wine  and  brandy  to  your  taste. 


SANDWICHES. 

516.  These  are  generally  made  of  cold  boiled 
ham  or  tongue.  Slice  your  ham  or  tongue  as  thin 
as  possible.  Then  butter  your  'bread  on  the  loaf, 
and  with  a  very  sharp  knife  cut  it  in  very  thin 
slices.  Roll  in  each  slice  of  bread  a  slice  of  the 
ham  or  tongue.  A  cold  fried  oyster  is  very  nice 
in  each  sandwich. 


WINE  SANGAREE. 

517.  Mix  equal  portions  of  wine  and  water, 
sweeten  it  to  your  taste,  and  grate  nutmeg  over  the 
top. 

Ale  or  porter  sangaree  is  made  in  the  same 
manner. 


260  THE  NATIONAL  COOK  BOOK. 

POACHED  EG-GS. 

518.  Have  a  broad  shallow  vessel  of  boiling 
water.     Break  your  eggs  in  a  plate,  and  be  care- 
ful not  to  break  the  yelks.     Take  the  water  from 
the  fire,  slide  the  eggs  carefully  into  it  one  at  a 
time,    and    then    put    them    over    the    fire    again. 
Whilst  they  are  boiling  throw  the  water  over  the 
yelks  with  a  spoon,  and  as  soon  as  the  whites  are 
thick  take  them  out  with  an  egg  slice.    Trim  them 
neatly  and  send  them  to  the  table  hot. 

PLAIN  OMELETTE. 

519.  Beat  four  eggs  very  light.     Have  ready 
a  pan  of  hot  butter,  pour  the  beaten  eggs  into  it, 
and  fry  it  till  it  is  of  a  fine  brown  on  the  under 
side,  then  lap  one  half  over  the  other,  and  serve  it 
hot.     Just  before  you  lap  it,  sprinkle  a  little  salt 
and  pepper  over  the  top. 

Chopped  parsley  or  onion  may  be  mixed  with 
the  e£g  before  it  is  fried. 

HAM  OMELETTE. 

520.  Whisk  four  eggs  very  light,  and  add  to  it 
as  much  grated  ham  as  will  flavor  it.     Fry  it  in 
hot  butter  till  it  is  brown  on  the  lower  side.    Sprin- 
kle salt  and  pepper  over  it,  and  fold  one  half  over 
the  other.     The  salt  should  not  be  put  in  the  egg, 
as  it  thins  it. 

Garnish  the  dish  with  green  parsley. 


THE  NATIONAL  COOK  BOOK.        261 

BREAD  OMELETT3 
521.     One  gill  of  bread  crumbs, 
Eight  eggs, 

A  gill  and  a  half  of  cream, 
Pepper  and  salt  to  the  taste. 

Warm  the  cream  and  pour  it  over  a  gill  of  ba- 
ker's bread  crumbs;  when  the  bread  is  perfectly 
soft  mash  it  well  with  the  cream,  and  add  pepper 
and  salt  to  the  taste.  Beat  the  eggs  and  stir  them 
into  the  bread  and  cream.  Have  a  pan  of  hot  but- 
ter, pour  the  mixture  in  and  fry  it.  Do  not  turn 
it  as  that  will  make  it  heavy.  The  top  may  be 
browned  with  a  salamander,  or  the  pan  of  the 
shovel  heated  very  hot  and  held  near  it  will  brown 
it.  It  may  be  folded  one  half  over  the  other ;  in 
that  case  it  need  not  be  browned  with  a  sala- 
mander. 


TOMATO  OMELETTE. 
522.     Six  eggs, 

A  wine-glass  of  flour, 

Four  ripe  tomatoes, 

Pepper  and  salt  to  the  taste, 

Milk  sufficient  to  mix  the  flour  smoothly. 

Beat  the  eggs  very  light,  stir  in  the  mixed  milk 
and  flour,  peel  and  chop  the  tomatoes  and  add 
with  the  pepper  and  salt.  Have  a  pan  with  some 


262  THE  NATIONAL  COOK  BOOK. 

hot  butter,  pour  in  the  mixture  and  fry  it.  When 
done  it  may  be  lapped  half  over  or  not,  according 
to  the  fancy.  Do  not  turn  it. 


BROWNED  FLOUR. 

523.  This  is  very  useful  to  thicken  gravy  and 
give  it  a  brown  color. 

Put  your  flour  into  a  pan,  and  set  it  over  a  mode- 
rate fire,  stir  it  all  the  time  till  it  is  brown,  but  do 
not  let  it  scorch,  as  it  will  communicate  an  unplea- 
sant taste  to  your  gravy. 

When  it  is  cool  put  it  in  a  jar  for  future  use. 


DRIED  CHERRIES,  FOR  PIES. 
524.  Pick  your  cherries,  and  wash  them  tho- 
roughly through  several  waters  to  remove  all  the 
grit.  Put  them  into  a  stone  jar  with  half  a  pound 
of  sugar  to  a  pound  of  cherries,  and  warm  water 
enough  to  cover  them.  Place  your  jar  in  a  vessel 
of  water  and  set  it  where  it  will  keep  hot.  Let 
them  stand  for  twelve  hours.  If  the  water  should 
soak  into  the  cherries  and  leave  them  too  dry,  add 
a  little  more.  When  they  are  fully  swollen  and 
perfectly  soft  they  are  fit  for  use.  If  they  are  not 
sweet  enough  add  more  suo-ar. 

O  O 

Dried  fruits  are  more  tender  and  juicy  cooked  in 
this  manner  than  when  they  are  boiled  or  stewed. 


THE  NATIONAL  COOK  BOOK,  263 

DRIED  APPLES,  FOR  PIES, 
525.  Pick  and  wash  them  well.  Then  pour 
over  boiling  water  enough  to  cover  them.  Let 
them  stand  all  night  to  soak.  In  the  morning  put 
the  apples  with  the  water  they  were  soaked  in  into 
your  stew-pan,  if  they  have  absorbed  all  the  water 
and  are  nearly  dry,  add  a  little  more,  simmer  them 
slowly,  but  do  not  let  them  boil.  When  perfectly 
soft,  pass  them  through  a  sieve,  and  prepare  them 
for  pies  according  to  the  directions  given  for  apples 
which  have  not  been  dried. 

DRIED  PEACHES,  FOR  PIES. 

626.  These  are  cooked  in  the  same  manner  as 
dried  apples  (see  above,)  only  they  are  flavored 
with  a  piece  of  lemon  or  orange-peel  stewed  with 
them. 

When  they  are  done,  take  out  the  peel  and  mash 
them,  add  sugar  to  the  taste.  They  require  no 
butter. 

DRIED  PUMPKIN,  FOR  PIES 
527.     Cut  a  pumpkin  in  half  lengthwise,  take 

out  the  seeds,  pare  off  the  rind,  and  cut  it  in  slices 

about  an  inch  thick.     String  it  on  fine  twine  and 

hang  it  in  a  dry  place. 

In  the  winter  stew  and  use  it  as  green  pumpkin. 

The  cheese-shaped  pumpkin  is  the  best  kind  for 

drying. 


264  THE  NATIONAL  COOK  BOOK* 

TO  PREPARE  S.ALJERATTJS. 

528.  Put  the  salceratus  in  a  vessel,  add  enough 
cold  water  to  dissolve  it,  then  pour  off  the  liquid 
into  a  bottle  and  cork  it.     Be  careful  to  pour  it  off 
gently  as  a  great  deal  of  sediment  settles  at  the 
bottom  of  the  vessel  in  which  it  is  dissolved. 

Carbonate  of  ammonia  is  much  nicer  than  sa1a3- 
ratus  ;  it  is  prepared  in  the  same  manner ;  be  care- 
ful to  keep  the  bottle  corked,  and  keep  it  in  a  cool 
place. 

It  may  be  used  in  all  the  receipts  where  salasra- 
tus  is  directed ;  but  only  half  the  quantity  is  neces- 
sary— thus :  if  one  table  spoonful  of  the  sala?ratus 
is  required,  half  a  table  spoonful  of  ammonia  will 
be  sufficient. 

LEMONADE, 

529.  One  quart  of  lemon-juice. 
Nine  quarts  of  water, 

Eight  pounds  of  white  sugar, 

Mix  the  lemon-juice  and  sugar,  and  stand  it 
away.  Just  before  the  lemonade  is  served,  add  the 
water  which  should  be  iced. 

PUNCH. 


x-uiMOxa. 

530.     Four  pounds  of  sugar, 
One  pint  of  lemon-juice, 
One  pint  of  Jamaica  spirits, 


THE  NATIONAL  COOK  BOOK.  265 

Half  a  pint  of  peach  brandy, 
Half  a  pint  of  French  brandy, 
Five  quarts  of  water. 

The  quantity  of  liquor  may  be  regulated  accord  • 
ing  to  the  taste. 


MACARONI. 

531.  A  quarter  of  a  pound  of  macaroni, 
One  tea  spoonful  of  butter, 

One  gill  of  milk  or  cream, 

One  table  spoonful  of  grated  cheese. 

Boil  the  macaroni  in  water  that  has  been  salted 
in  the  proportion  of  a  tea  spoonful  of  salt  to  a  quart 
of  water.  When  it  is  tender  take  it  out  of  the 
water  and  place  it  on  a  sieve,  or  in  a  colander,  to 
drain.  Boil  a  gill  of  milk  or  cream,  and  add  to  it 
a  tea  spoonful  of  butter  rolled  in  flour,  let  it  boil 
half  a  minute.  Put  your  macaroni,  after  it  is  well 
drained,  into  a  stew-pan,  pour  this  boiled  cream 
over  it,  and  add  to  it  the  grated  cheese.  Let  it  get 
very  hot,  but  do  not  let  it  boil,  and  serve  it. 

INDIAN  MUSH. 

532.  Two  quarts  of  water, 
Two  tea  spoonsful  of  salt, 

As  much  Indian  meal  as  will  make  a  thick 

batter. 

23 


266  THE  NATIONAL  COOK  BOOK. 

Have  a  pot  with  two  quarts  of  boiling  wafer, 
add  the  salt  as  above,  and  stir  in  very  gradually 
as  much  Indian  meal  as  will  form  a  thick  batter. 
Let  it  boil  half  an  hour,  and  beat  it  hard  all  the 
time  it  is  cooking,  which  will  make  it  light  when 
done. 

This  is  generally  eaten  writh  new  milk,  or  some- 
times with  molasses  and  butter. 


FJRIED  MUSH. 

533.  The  mush  is  prepared  as  in  the  above  re- 
ceipt.    Let  it  get  cold,  cut  it  in  slices,  flour  them 
on  both  sides,  and  fry  them  of  a  light  brown. 

WELSH  RABBIT. 

534.  Cut  some  old   rich  cheese  in  very  thin 
pieces,  add  to  it  a  spoonful  of  cream.     Put  it  over 
a  slow  fire  and  let  it  stand  until  the  cheese  is  en- 
tirely dissolved. 

Serve  it  with  toast.     Some  like  pepper  and  mus- 
tard. 

MINT  JULEP. 

535.  Take  young  mint,  pick  off  the  leaves, 
wash  them,  and  to  one  tumbler  of  leaves  add  one 
tumbler  of  brandy  and  Jamaica  spirits  mixed.  Pour 
the  liquor  on  the  mint  to  extract  the   flavor,  then 
strain  it  off  on  a  tumbler  of  sugar ;  when  the  sugar 


THE  NATIONAL  COOK  BOOK*  267 

Is  dissolved,  add  a  tumbler  of  ice  finely  pounded. 
Stir  all  well  together. 

MILK  PUNCH. 

536.  Sweeten  a  half  pint  of  rich  milk  to  the 
taste.     Add  to  this  half  a  table  spoonful  of  fourth 
proof  brandy. 

COTTAGE  CHEESE. 

537.  Put  some  sour  milk  in  a  warm  place  until 
the  whey  begins  to  separate  from  the  curd,  but  by 
no  means  let  it  get  hard.     Pour  the  curd  into  a 
three  cornered  bag  in  the  shape  of  a  pudding  bag, 
hang  it  up  and  let  it  drain  until  no  more  water  will 
drip  from  it.     Then  turn  it  out  into  a  pan,  mash 
the  curd   very   fine  and  smooth  with   a  wooden 
spoon ;  add  as  much  good  rich  cream,  as  will  make 
it  about  as  thick  as  batter.     Salt  it  to  your  taste. 
Sprinkle  pepper  over  the  top  if  you  choose. 

TO  PREPARE  RENNET. 

538.  Get  a  dried  rennet  in  market,  wash  it  in 
lukewarm  water,  but  do  not  scrape  it.     Cut  it  u^ 
in  small  pieces,  put  them  in  a  bottle,  and  pour  over 
them  a  quart  of  Lisbon  wine.     After  this  has  stood 
for  a  week  a  table  spoonful  of  the  wine  will  turn  a 
quart  of  milk.     Or  if  the  use  of  wine  is  objectiona- 
ble, the  rennet  may  be  preserved  by  hanging  it  in  a 


THE  NATIONAL  COOK  BOOK. 

cool  dry  place.  And  then  every  time  you  wish  to 
use  it,  cut  off  a  piece,  wash  it,  and  soak  it  in  warm 
water ;  the  water  it  is  soaked  in  will  turn  the  milk. 

TO  CURE  HAMS. 

539.  The  following  is  the  Newbold  receipt  for 
curing  hams. 

Seven  pounds  of  coarse  salt, 

Five  pounds  of  brown  sugar, 

Half  an  ounce   of  pearl-ash,  two   ounces  of 

saltpetre, 
Four  gallons  of  water. 

Boil  the  above  ingredients  together,  and  skim 
the  pickle  when  cold.  Pour  it  over  your  hams, 
and  let  them  remain  in  it  eight  weeks. 

The  above  proportions  are  for  one  hundred 
pounds  of  meat. 

TO  PREPARE  APPLES  FOR  PIES. 

540.  Pare  and  core  your  apples,  cut  them  in 
slices,  and  throw  them  into  cold  water.    Then  take 
them  out  of  the  water,  put  them  into  a  stew-pan ; 
if  the  apples  are  tender,  the  water  which  adheres 
to  them  will  be  sufficient  to  cook  them ;  if  not,  a 
little  more  may  be  added.    Cover  the  stew-pan,  and 
place  them  near  the  fire.     Let  them  stew  till  they 
are  soft  and  burst ;  then  mash  them,  and  add  half 
an  ounce  of  butter  to  each  pint  of  the  stewed  ap- 


THE  NATIONAL  COOK  BOOK.  269 

pie.     When  they  get  nearly  cold,  add  sugar,  rose- 
water,  and  nutmeg  to  the  taste. 

TO  CURE  DRIED  BEEP. 
541.     For  one  hundred  pounds  of  beef: 
Seven  pounds  of  coarse  salt, 
Five  pounds  of  brown  sugar, 
Half  an   ounce  of  pearl-ash,  two   ounces  of 
saltpetre.     Four  gallons  of  water 

Boil  the  sugar,  salt,  pearl-ash,  saltpetre  and 
water  together,  skim  it  and  pour  it  over  the  meat 
when  it  is  cold.  At  the  end  of  three  weeks  take  out 
your  beef.  This  is  the  celebrated  Newbold  receipt. 


TO  CURE  BEEF  AND  HAMS. 
542.     Half  a  bushel  of  fine  salt, 
Half  a  pound  of  saltpetre, 
Half  a  gallon  of  molasses. 

Mix  the  salt,  saltpetre,  and  molasses  together 
well  with  your  hands,  until  the  mixture  resembles 
brown  sugar. 

Rub  the  meat  well  with  this  mixture,  then  place 

it  in  your  tubs,  with  the  fleshy  side  up ;  it  should 

have  a  coating  of  the  salt,  &c.,  at  least  half  an 

inch  thick.     At  the  end  of  ten  days,  or  two  weeks 

23* 


270  THE  NATIONAL  COOK  BOOK. 

at  farthest,  take  out  your  beef,  and  hang  it  in  a 
dry  place.  Hams  should  remain  in  the  salt  from 
five  to  six  weeks. 

Never  smoke  beef.     Hams  would  be  better  if 
not  smoked. 


TO  CURB  SHAD. 

543.  Clean  the  shad  nicely,  place  them  in  lay- 
ers with  back  down,  and  laid  open  so  as  the  inside 
of  the  fish  may  be  up.  Sprinkle  each  fish  plenti- 
fully with  ground  salt,  and  let  them  stand  twenty- 
four  hours.  This  draws  out  all  the  blood.  Wipe 
them  all  dry  with  clean  napkins. 

Place  them  in  layers  in  a  clean  tub,  with  the 
backs  down  as  before.  For  one  hundred  shad  take 
half  a  pound  of  saltpetre,  and  two  pounds  of  brown 
sugar.  Strew  plenty  of  rock  salt  over  them  with 
the  saltpetre  and  sugar,  there  is  no  danger  of 
putting  on  too  much  salt  as  they  will  only  absorb  a 
certain  quantity. 

TO  ROAST  COFFEE. 

544.  Pick  the  black  or  imperfect  grains  from 
the  coffee.  Put  it  in  a  pan,  and  stir  it  all  the  time 
it  is  roasting ;  when  done  it  should  be  the  color  of 
the  hull  of  a  ripe  chestnut.  It  should  be  brown 
all  through,  but  not  black.  About  ten  minutes 
before  it  is  done  add  to  two  pounds  of  coffee  half 


THE  NATIONAL  COOK  BOOK.  271 

an  ounce  of  butter.     Whilst  hot  put  it  in  a  box 
and  cover  it  closely. 


COFFEE. 

545.  Beat  an  egg ;  and  to  one  tea  cupful  of 
ground  coffee  add  one-third  of  the  beaten  egg,  and 
as  much  cold  water  as  will  just  moisten  the  coffee  ; 
do  not  put  in   much  cold  water,  stir  all  well  to- 
gether, put  the   mixture  in  your  coffee  pot,  and 
pour  over  it  six  tea  cupsful  of  boiling  water.     Let 
it  boil  hard  for  ten  or  fifteen   minutes.     When  it 
begins  to  boil  stir  it  frequently,  and  never  leave  it 
until  the  grounds  sink,  which  they  will  do  in  a  few 
minutes  after  it  has  been  on  the  fire.     Be  careful 
and  do  not  let  your  coffee  boil   over,  as  by  that 
means  you  lose  a  great  deal  of  the  grounds  and 
consequently  the  coffee  will  be  weakened. 

Rinse  your  pot,  if  it  be  silver  or  britania  metal, 
with  boiling  water,  pour  the  coffee  into  it,  and 
serve  it  hot.  Coffee  and  tea  lose  much  of  their 
flavor  if  served  cold. 

CHOCOLATE. 

546.  Shave  down  three  ounces  of  chocolate, 
over  this  pour  enough   hot  water  to  dissolve  it; 
mix  it  to  a  smooth   paste,  put  it  in  a  pipkin,  and 
add  one  quart  of  boiling  water.     Place  it  on  the 
fire,  stir   it  occasionally,  and   let   it  boil    fifteen 


272        THE  NATIONAL  COOK  BOOK. 

minutes,  then  add  one  tea  cupful  of  rich  milk  or 
'cream.  Let  it  boil  a  minute  or  two  longer,  pour 
it  off,  and  send  it  to  the  table.  Chocolate  retains 
its  heat  longer  than  either  tea  or  coffee. 

Never  boil  chocolate  in  your  coffee  pot  as  it 
would  be  likely  to  impart  to  the  coffee  an  unplea- 
sant flavor. 

TEA. 

547.  Scald  your  tea  pot  with  boiling  water,  and 
allow  a  tea  spoonful  of  tea  for  each  person  and  one 
over.    Pour  enough  boiling  water  on  the  tea  leaves 
to  rather  more  than  wet  them.     Let  it  stand  fifteen 
minutes  ;  pour  on  as  much  boiling  water  as  will 
serve  one  cup  to  each  one  of  the  company.     As 
soon  as  the  first  cups  are  poured  out,  add  half  a 
tea  spoonful  for  each  person,  and  pour  on  some 
boiling  water.     The  most  convenient  article  for 
hot  water  is  an  urn  with  an  iron  heater  inside  which 
keeps  it  boiling  on  the  table.     But  water  may  be 
kept  sufficiently  hot  in  an  ordinary  tea  pot. 

Some  who  are  particular  about  their  tea,  stop 
the  spout  of  the  tea  pot  with  a  cork,  while  the  tea 
is  drawing,  to  retain  the  aroma. 

Tea  and  coffee  pots  should  always  be  set  away 
with  the  lids  off. 

TO  MAKE  YEAST. 

548.  Boil  a  tea  cupful  of  hops  in  one  quart  of 


THE  NATIONAL  COOK  BOOK.  273 

water  till  reduced  to  one  half.  Strain  it  through 
a  sieve,  and  add  one  wine  glassful  of  salt.  Return 
the  hot  water  into  the  vessel  it  was  boiled  in.  Mix 
some  flour  with  cold  water,  and  stir  in  so  as  to 
make  it  about  the  consistency  of  thick  molasses. 
Let  it  boil  a  few  minutes,  then  take  it  off  the  fire, 
and  set  it  away  to  cool ;  when  lukewarm,  add  some 
yeast,  and  when  it  rises  put  it  into  a  stone  jar ; 
which  should  not  be  filled,  cover  it,  and  the  fol- 
lowing day  it  will  be  fit  for  use. 

As  the  yeast  is  so  well  salted  there  is  no  neces- 
sity to  put  salt  in  the  bread. 

You  should  always  have  a  vessel  on  purpose  to 
boil  hops. 

POTATO  YEAST. 

549.  Boil  some  potatoes,  mash  them,  and  to 
six  potatoes  add  one  gill  of  flour.    Stir  in  as  much 
water  as  will  make  the  whole  into  a  thick  batter ; 
add  some  yeast  and  a  wine  glassful  of  salt.     When 
it  is  light,  put  it  in  your  jar  and  cover  it. 

BREAD. 

550.  Set  a  sponge  at  night  of  a  pound  of  flour, 
a  little  salt,  if  your  yeast  should  not  be  salt  enough, 
a  gill  of  yeast,  and  water  enough  to  make  a  thick 
batter.     In  the  morning  stir  in  as  much   flour  as 
will  form  a  dough,  knead  it  well,  and  if  the  wea- 
ther is  cold  set  it  in  a  warm  place  to  rise.     When 


274  THE  NATIONAL  COOK  BOOK. 

it  is  light  grease  your  pans,  mould  out  the  dough 
in  loaves,  put  them  in  the  pans,  and  as  soon  as  they 
rise  again  bake  them. 

If  the  weather  is  cold,  set  your  sponge  with 
lukewarm  water,  place  it  near  the  fire  to  rise.  But 
in  summer  it  should  be  set  with  cold  water,  and 
not  be  placed  near  the  fire.  It  is  better  in  warm 
weather  to  put  the  dough  in  your  pans  as  soon  as 
the  flour  is  added  to  the  sponge  and  the  dough 
well  kneaded,  as  if  permitted  to  stand  it  might 
turn  sour. 

Bread  is  much  nicer  baked  in  small  loaves. 


POTATO  BREAD. 

551.  Boil  some  potatoes,  mash  them  fine,  and 
add  as  much  warm  water  as  will  make  a  mixture 
about  as  thick  as  cream.  Pass  it  through  a  sieve 
in  order  to  extract  all  the  lumps.  When  cool  add 
a  little  salt,  some  yeast,  and  as  much  flour  as  will 
make  a  very  thick  batter. 

The  next  morning  stir  in  enough  flour  to  make 
a  dough.  Knead  it  well,  let  it  rise,  when  light 
grease  your  pans,  mould  it  out  gently  into  loaves, 
put  them  in  the  pans,  let  them  stand  till  they 
rise  again,  then  bake  them. 

This  bread  may  be  made  with  milk  instead  of 
water,  but  it  is  best  when  eaten  fresh,  as  it  soon 
becomes  dry. 


TfiE  NATIONAL  COOk  BOOK.  275 

MUSH  BREAD. 

552.  Make  some   thin  Indian  mush,  (see  No. 
532,)  when  cool  add  a  little  salt  and  flour  enough 
to  make  a  thick  batter,  stir  in  some  yeast. 

Let  it  stand  all  night  to  rise,  in  the  morning  add 
flour  enough  to  form  a  dough.  Knead  it  well,  set 
it  to  rise ;  when  light  mould  it  out  in  loaves, 
grease  your  pans,  and  when  it  gets  light  again 
bake  it. 

RY3  BREAD. 

553.  This  is  made  in  the  same  manner  as  wheat, 
(No.  550,)  only  it  must  have   more  rye  flour  to 
make  a  stiffer  dough,  and  requires  more  kneading. 
It  takes  rather  longer  to  bake  than  wheat  bread. 

DYSPEPTIC  BREAD. 

554.  This  bread  is  made  of  unbolted  flour  in- 
stead of  that  in  general  use. 

It  is  made  in  the  same  manner  as  bread,  (No. 
550,)  knead  it  very  well  and  be  careful  to  have  it 
thoroughly  baked. 

Toast  made  of  this  bread  is  very  good. 

PRIED  BREAD. 

555.  Slice   some    bread,    stale   is  better  than 
fresh  ;  pour  over  it  enough  rich  milk  or  cream,  if 
you  have  it,  to  moisten  it.     Beat  an  egg?  dip  each 


276  THE  NATIONAL  COOK  BOOK. 

slice  of  the  bread  in  the  egg,  and  fry  them  brown 
On  both  sides.  Season  the  bread  with  pepper  and 
salt  to  your  taste. 


COMMON  MUSTARD. 

556.  One  table  spoonful  of  ground  mustard. 
One  tea  spoonful  of  sugar, 

One  salt  spoonful  of  salt. 

Mix  the  salt,  sugar,  and  mustard  together,  and 
then  pour  on  some  boiling  water  gradually,  stir  it 
with  a  horn  spoon  or  knife  till  it  is  quite  smooth. 
Some  like  it  quite  thick,  others  prefer  it  so  thin  as 
to  run  on  the  plate. 

ICING  FOR  CAKES. 

557.  Beat  the  whites  of  two  eggs  till  they  are 
very  dry,  then  add  gradually  ten  ounces  of  pulve- 
rized white  sugar.     Dredge  flour  over  the  top  of 
the  cake  and  wipe  it  off,  to  make  the  icing  adhere. 
Put  it  over  with  a  broad  bladed  knife ;  it  should  be 
put  on  quite  thick.     When  this  coating  is  dry,  di- 
lute the  remainder  of  the  icing  on  your  dish  with  a 
little  rose-water,  and  put  another  coating  over  the 
top,  which  will  have  a  glossy  appearance. 

TO  DRY  HERBS. 

558.  They  should  be  picked  just  before  the 


tf  At IOMAL  COOK  BOOK*  27? 

plant  blossoms,  wash  them  to  free  them  from  the 
dust,  place  them  on  a  sieve  to  drain.  Then  put 
them  in  \he  oven  after  the  bread  has  been  drawn 
out,  and  let  them  remain  in  it  till  they  are  perfectly 
dry.  Rub  them  from  the  stalks,  put  them  in  glass 
jars  and  cover  them  closely. 


RASPBERRY  VINEGAR, 

559.  Take  ripe  raspberries,  put  them  in  a  pan, 
and  mash  them  with  a  large  wooden  spoon  or 
masher.  Strain  the  juice  through  a  jelly  bag,  and 
to  each  pint  of  juice  add  one  pound  of  loaf  sugar 
and  one  quart  of  vinegar.  When  the  sugar  has 
dissolved  place  the  whole  over  the  fire  in  a  pre- 
serving kettle,  and  let  it  boil  a  minute  or  two  and 
skim  it.  When  cold  bottle  it,  cork  it  well,  and  it 
will  be  fit  for  use. 


CELERY  VINEGAR. 

560.  Put  half  a  pint  of  celery  seed  into  a  quart 
of  vinegar ;   bottle  it,  and  in  a  month  it  will  be  fit 
for  use.     It  must  be  strained  before  it  is  put  in  the 
castor  bottle. 

PEPPER  VINEGAR. 

561.  Put  the  coral  peppers  in  a  bottle,  and  pour 
over  vinegar  enough  to  cover  them. 

24 


278  THE  NATIONAL  COOK  BOOK* 

MOLASSES  CANDY. 

562.     One  quart  of  West  India  molasses, 
Haifa  pound  of  brown  sugar, 
The  juice  of  one  lemon. 

Put  the  molasses  in  a  kettle  with  the  sugar,  boil 
it  over  a  slow,  steady  fire  till  it  is  done,  which  you 
can  easily  tell  by  dropping  a  little  in  cold  water, 
if  done  it  will  be  crisp,  if  not,  it  will  be  stringy. 
A  good  way  to  judge  if  it  is  boiled  enough  is  to  let 
it  boil  till  it  stops  bubbling.  Stir  it  very  frequently, 
and  just  before  it  is  taken  off  the  fire  add  the  lemon- 
juice.  Butter  a  shallow  tin  pan,  and  pour  it  in  to 
get  cold. 

Molasses  candy  may  be  flavored  with  any  thing 
you  choose.  Some  flavor  with  lemon,  and  add 
roasted  ground-nuts,  or  almonds  blanched. 

GOOSEBERRY  PIE. 

f563.  Pick  off  the  stems  and  blossoms  of  your 
gooseberries,  wash  them,  and  pour  enough  boiling 
water  over  to  cover  them.  Let  them  stand  a  few 
minutes  and  then  drain  them.  Line  your  pie-plates 
with  paste,  fill  them  writh  the  fruit,  and  add  three- 
quarters  of  a  pound  of  sugar  to  a  pint  of  fruit. 
Dredge  a  little  flour  over  the  top  and  cover  with  a 
lid  of  paste,  leave  an  opening  in  the  centre  to  per- 
mit the  steam  to  escape,  and  bake  them. 


THE  NATIONAL  COOK  BOOK.  279 

RIPS  CURRANT  PIE. 

•564.  Stern  your  currants  and  wash  them.  Line 
your  pie-plates  with  paste,  fill  them  with  the  fruit, 
and  add  sugar  in  the  proportion  of  a  half  a  pound 
to  one  pint  of  currants.  Dredge  some  flour  over 
the  top,  put  on  the  lid  of  the  pie,  leave  an  opening 
in  the  centre  and  bake  it. 


GREEN  CURRANT  PIE. 

565.  The  fruit  should    have    attained   its  full 
size  before  it  is  picked.     Stem  the  currants  and 
wash  them ;   then  pour  enough  boiling  water  over 
them  to  cover  them,  and  let  them  stand  while  you 
prepare  the  paste.     Line  the   bottom  of  your  pie- 
plates  with  paste,  drain  your  fruit  through  the  co- 
lander and  fill  your  plates,  adding  half  a  pound  of 
sugar  to  a  pint  of  currants,  or  in  that  proportion. 
Dredge  a  little  flour  over  the  fruit,  and  put  on  the 
top  crust ;  leave  an  opening  in  the  centre  to  permit 
the  steam  to  escape.     The  pie  requires  no  water, 
as  a  sufficient  quantity  will  adhere  to  the  fruit. 

APPLE  BUTTER. 

566.  Boil  one  barrel  of  cider  till  reduced  to  one 
half  the  original   quantity.     Pare,  core,  and  slice 
enough  apples  to  measure  two  bushels  and  a   half 
when  cut  up.     Put  them  in  with  the  cider,  let  them 
boi!5  and  stir  it  all  the  time  it  is  boiling.     The  ap- 


280         THE  NATIONAL  COOK  BOOK. 

pics  must  be  reduced  to  a  pulp,  which  will  take 
from  nine  to  twelve  hours.  It  should  be  boiled  till 
perfectly  smooth  and  thick.  Great  care  should  be 
taken  not  to  let  it  scorch,  as  it  would  be  entirely 
spoiled. 

New  cider  is  the  kind  used  for  making  apple 
butter. 


JELLY  CAKE,  No.  1. 

567.     Ten  eggs, 
One  pound  of  sugar. 

Three-quarters  of  a  pound  of  sifted  flour, 
The   grated    rind  of  two,  and  juice  of  one 

lemon. 

Beat  the  yelks  of  the  eggs  very  light  and  add 
the  sugar.  Stir  the  yelks  and  sugar  very  hard 
until  they  are  smooth  and  light.  Add  to  this  the 
grated  rind  and  lemon-juice,  and  beat  it  for  a  few 
minutes  longer.  Whisk  the  whites  to  a  dry  froth, 
and  stir  them  in  very  gently.  Do  not  beat  it  after 
the  whites  are  in.  Butter  some  shallow  tin-plates 
and  put  in  three  table  spoonsful  of  the  mixture. 
Bake  them  in  a  quick  oven.  Or  you  may  heat  a 
griddle  or  bake-iron,  grease  it  well  with  butter; 
grease  a  tin  cake-ring,  place  the  ring  on  the  grid- 
dle, pour  in  three  table  spoonsful  of  the  mixture, 
j  ui  the  griddle  in  a  hot  oven,  and  bake  it  without 
turning  it.  When  done  take  it  off,  grease  the  grid- 


THE  NATIONAL  COOK  BOOK.  281 

die  and  ring  again,  and  proceed  as  before.  When 
the  cakes  are  cool  place  one  on  a  plate,  cover  the 
top  of  it  with  any  kind  of  thick  jelly,  put  another 
cake  on  the  top  of  this,  cover  it  with  a  layer  of 
jelly,  and  so  on.  Place  the  cakes  evenly  over 
each  other.  It  is  customary  to  ice  the  top  one, 
though  it  looks  very  nice  with  white  sugar  sifted 
over. 

These  are  better  to  be  eaten  fresh. 

JELLY  CAKE,  No,  2. 
568.     One  pound  of  flour, 
One  pound  of  sugar, 
Three-quarters  of  a  pound  of  butter, 
Ten  eggs, 

One  gill  of  rose-water, 
One  tea  spoonful  of  grated  nutmeg, 
Half  a  tea  spoonful  of  ground  cinnamon. 

Beat  the  butter  and  sugar  to  a  cream,  whisk  the' 
eggs  very  light  and  add  to  it ;  stir  in  the  spices  and 
rose-water,  then  the  flour.  Beat  the  mixture  very 
hard  for  ten  minutes.  Heat  your  griddle  or  bake- 
iron,  grease  it  well  with  butter,  grease  a  cake-ring 
and  place  on  the  griddle.  Pour  into  the  ring  three 
table  spoonsful  of  the  mixture,  place  the  griddle  in 
a  hot  oven  and  bake  it  quickly.  These  cakes  are 
never  turned ;  the  oven  should  be  hot  enough  to 
bake  the  top. 

24* 


282  THE  NATIONAL  COOK  BOOK. 

When  one  is  done  take  it  out,  place  it  on  a  clean 
napkin  to  cool,  and  grease  the  griddle  and  ring 
and  proceed  as  before.  When  they  are  all  cold 
spread  the  top  of  each  one  with  thick  jelly,  and 
place  them  neatly  one  over  the  other.  The  top 
cake  should  have  no  jelly  on  it.  It  may  be  iced, 
or  have  white  sugar  sifted  over  it. 

HONEY  CAKE,  No    1. 

569.  Three-quarters  of  a  pound  of  butter, 
Three-quarters  of  a  pound  of  sugar, 
Six  eggs, 

Two  pounds  of  flour, 

One  table  spoonful  of  ground  cinnamon, 

Half  a  gill  of  cream, 

One  quart  of  honey, 

One  table  spoonful  of  dissolved  salseratus. 

Beat  the  butter  and  sugar  to  a  cream  ;  beat  the 
eggs  and  stir  in  with  the  flour,  cinnamon,  cream 
and  honey.  Beat  the  whole  for  ten  minutes,  then 
stir  in  the  salaaratus.  Line  your  pan  with  several 
thicknesses  of  paper,  well  buttered  ;  pour  in  the 
mixture  and  bake  it  in  a  slow  oven. 

HONEY  CAKE,  No.  2. 

570.  Half  a  pound  of  sugar, 
Haifa  pound  of  butter, 
One  pint  of  honey, 


THE  NATIONAL  COOK  BOOK.  283 

One  table  spoonful  of  cinnamon, 

One  tea  spoonful  of  nutmeg, 

As  much  flour  as  will  form  a  dough. 

Stir  the  butter  and  sugar  together,  add  the  nut- 
meg, cinnamon,  honey,  and  enough  flour  to  form  a 
dough,  Knead  it  well,  roll  it  out  in  sheets,  cut  it 
in  cakes  with  a  cake-cutter  or  the  rim  of  a  tumbler, 
place  them  on  tins  and  bake  them  in  a  moderately 
hot  oven.  Before  you  set  them  in  the  oven  wash 
them  over  with  a  little  honey  and  water,  mixed  in 
equal  quantities. 

CITRON  CAKE, 
571.     One  pound  of  butter, 
One  pound  of  sugar, 
One  pound  of  flour, 
One  pound  of  citron, 
Ten  eggs, 

Half  a  gill  of  brandy, 
One  tea  spoonful  of  grated  nutmeg, 
One  tea  spoonful  of  cinnamon. 

Grate  the  nutmeg,  slice  the  citron  in  very  thin 
narrow  strips  about  half  an  inch  long,  and  flour  it. 
Beat  the  butter  and  sugar  to  a  cream,  whisk  the 
eggs  very  light,  and  stir  them  in  with  the  flour, 
brandy,  and  spices.  Beat  the  whole  for  several 
minutes,  then  stir  in  the  citron.  Line  your  pans 


284  THE  NATIONAL  COOK  BOOK. 

with  several  thicknesses  of  paper,  well  buttered, 
pour  in  the  mixture  and  bake  them  in  a  slow  oven. 
When  cold  ice  them. 

VANILLA  KISSES. 

572.  Half  a  pound  of  pulverized  white  sugar, 
The  whites  of  six  eggs, 

One  vanilla  bean. 

Pound  the  bean  in  a  mortar  until  it  is  completely 
pulverized.  Whisk  the  eggs  to  a  stiff  froth,  add 
the  sugar  very  gradually,  then  stir  in  the  vanilla. 
Drop  the  mixture  on  white  paper  so  as  not  to  touch 
each  other.  You  may  make  them  any  size  you 
choose.  About  a  dessert  spoonful  makes  a  pretty 
sized  cake.  Take  care  to  have  them  sufficiently 
far  apart.  Place  them  on  tins  with  several  thick- 
nesses of  stout  paper  under  them,  set  them  in  a  hot 
oven,  and  as  soon  as  they  have  a  tinge  of  brown 
take  them  out,  with  a  broad  bladed  knife  slip  them 
off  the  paper,  and  place  the  under  sides  of  two  to- 
gether. 

VANILLA  CAKE. 

573.  Half  a  pound  of  pulverized  white  sugar, 
The  whites  of  four  eggs, 

One  small  vanilla  bean,  or  half  of  a  large  one. 

Pound  the  vanilla   bean  in  a   mortar  until  it  is 


THE  NATIONAL  COOK  BOOK.  285 

completely  pulverized.  Beat  the  eggs  to  a  dry 
froth,  add  the  sugar  very  gradually  ;  when  all  the 
sugar  is  in  stir  in  the  vanilla.  Drop  a  tea  spoon- 
ful of  the  mixture  on  thick  white  paper  to  form 
each  cake,  they  must  not  be  near  enough  to  touch 
each  other.  Place  them  in  a  cool  oven,  and  as 
soon  as  they  are  sufficiently  dry  take  them  out,  as 
soon  as  they  are  cold  slip  the  blade  of  a  case-knife 
under  each  one  to  loosen  it  from  the  paper.  The 
oven  should  not  be  hot  enough  to  brown  them. 

GINGER  POUND  CAKE. 

574.     Three-quarters  of  a  pound  of  butter, 
Three-quarters  of  a  pound  of  sugar, 
Six  eggs, 

One  pound  and  a  half  of  flour, 
One  pint  of  molasses, 
The  grated  rind  of  two  large  oranges, 
Three  table  spoonsful  of  ginger, 
Two  table  spoonsful  of  cinnamon, 
One  table  spoonful  of  dissolved  sala?ratus,  or 
One  large  tea  spoonful  of  dissolved  carbonate 

of  ammonia. 

Beat  the  butter  and  sugar  to  a  cream.  Beat  the 
eggs  very  light  and  add  to  it,  then  stir  in  all  the 
other  ingredients  except  the  salseratus  or  ammonia. 
Beat  the  mixture  very  hard  for  several  minutes, 
then  stir  in  the  salteratus  or  ammonia.  Butter  an 


286         THE  NATIONAL  COOK  BOOK. 

earthen  cake  mould  or  thick  iron  pan,  pour  in  the 
mixture  and  bake  it  in  a  moderate  oven.  If  you 
bake  it  in  an  iron  pan  line  the  pan  with  several 
thicknesses  of  stout  paper  well  buttered. 

CURRANT  BISCUITS. 
575.     One  pound  of  sugar, 
One  pound  of  butter, 
One  pound  and  a  half  of  flour, 
Four  eggs, 

One  tea  spoonful  of  cinnamon, 
One  tea  spoonful  of  nutmeg. 
One  pound  of  currants. 

Beat  the  butter  and  sugar  together;  whisk  the 
eggs,  and  add  to  it  with  the  other  ingredients. 
Roll  the  dough  out  in  sheets,  cut  it  it  into  cakes, 
place  them  on  tins,  sift  white  sugar  over  the  top, 
and  bake  them  in  a  moderate  oven. 

The  currants  must  first  be  picked,  washed  and 
dried,  before  they  are  put  in  the  cakes. 

PLAIN  CRULLERS. 

576;     Three-quarters  of  a  pound  of  pulverized 
white  sugar, 

Eight  ego's, 

As  much  flour  as  will  make  a  soft  dough, 
One  dessert  spoonful  of  dissolved  saleeratus, 
One  tea  spoonful  of  nutmeg, 


THE  NATIONAL  COOK  BOOK.  287 

One  tea  spoonful  of  cinnamon, 
The  grated  rind  of  one  lemon,  or 
Six  drops  of  essence  of  lemon. 

Whisk  the  eggs  very  light,  stir  in  the  sugar,  and 
about  half  the  flour,  spices  and  lemon  ;  then  add 
the  salaeratus,  and  as  much  more  flour  as  will  make 
a  soft  dough.  Do  not  knead  it,  but  roll  it  with 
your  hands  in  round  strips,  cut  them  about  three 
inches  long,  double  and  twist  them.  Throw  them 
into  boiling  lard  to  cook  them.  They  require  to 
be  turned  over  whilst  they  are  boiling  in  the  lard, 
in  order  to  have  them  brown  on  both  sides.  These 
cakes  are  very  much  liked  and  are  very  easily 
made.  Sift  sugar  over  before  they  are  sent  to  the 
table. 

TO  MAKE  BUTTER. 

577.  Strain  your  milk  and  stand  it  in  a  spring- 
house  or  cellar,  which  should  be  about  54°  of  Fa- 
renheit.  The  spring-house  should  be  well  venti- 
lated. Let  the  milk  stand  about  three  days,  then 
skim  off  the  cream  with  a  skimmer  made  for  the 
purpose,  and  take  care  to  get  as  little  of  the  sour 
milk  with  it  as  possible.  Then  churn  it ;  and  after 
churning,  wash  your  butter  thoroughly  in  clear 
fresh  water,  which  should  be  as  cold  as  you  can 
get  it.  Then  salt  it  and  work  it  well,  to  get  out 
all  the  remaining  buttermilk.  It  should  be  dry 


288        THE  NATIONAL  COOK  BOOK* 

and  solid  when  you  have  finished  working  it  this 
time.  After  your  butter  has  been  salted  and 
worked  thorougly,  let  it  stand  about  five  or  six 
hours,  or  until  every  particle  of  salt  is  entirely 
dissolved ;  then  work  it  again  in  order  to  mix  the 
salt  more  completely  through  the  whole  mass,  but 
do  not  touch  it  with  your  hands  as  it  will  make  it 
greasy,  and  spoil  both  its  appearance  and  taste, 
Make  it  into  pounds  or  small  prints,  and  it  will  be 
ready  for  use. 

When  more  than  one  churning  is  done  at  a  time, 
each  churning  should  be  worked  separately,  or  it 
will  be  apt  to  be  streaked  ;  as,  if  the  temperature 
of  the  cream  is  higher  in  one  churning  than  in  the 
other,  the  butter  will  not  mix  without  appearing 
clouded. 

The  above  receipt  was  obtained  from  one  of  the 
best  butter-makers  in  Montgomery  county,  Penn- 
sylvania, and  may  be  confidently  relied  on  for  its 
accuracy. 


QUEEN  CAKE. 

578.     One  pound  of  butter, 
One  pound  of  sugar, 
Fourteen  ounces  of  flour, 
Ten  eggs, 

One  tea  spoonful  of  cinnamon, 
One  tea  spoonful  of  nutmeg. 


THE  NATIONAL  COOK  BOOK.  289 

One  large  table  spoonful  of  brandy, 
One  table  spoonful  of  rose  water. 

Beat  the  butter  and  sugar  to  a  cream,  whisk  the 
eggs  well,  and  stir  the  whole  together,  add  gradu- 
ally the  liquor,  spices  and  flour.  Beat  the  mixture 
for  several  minutes,  butter  some  small  round  tin 
pans,  nil  them  about  three  parts  full  and  bake 
them. 

Queen  cakes  are  very  nice  with  a  few  dried  cur- 
rants in  them.  To  the  above  quantity  one  pound 
and  a  half  of  dried  currants  would  be  sufficient. 


THE  END. 


INDEX. 


Almond  oake,  191. 

pudding,  127. 
water,  253. 
Apple  cream,  163. 
Apees,  217. 

Apples,  to  prepare  for  pies,  268. 
r       baked,  160. 

dried,  for  pies,  263. 
Apple  dumplings,  136. 

floating  island,  154. 
fritters,  157. 
pudding,  No.  1.  129. 
No.  2,  130. 

pudding,  plain,  No.  3,  130. 
sauce,  101. 
water,  252. 
Arrow-root,  241. 

pudding,    for    inva- 
lids, 236. 
Asparagus,  96. 

B. 

Baked  apples,  160. 

beef  and  Yorkshire  pud- 
ding, 39. 

beets,  85. 

fillet  of  veal,  46. 

pears,  160. 

purlding,  for  invalids,  242. 

rabbit-pie,  61. 

shad,  24. 

tomatoes,  84. 
Barley  water,  253. 
Beans,  boi.ed  dri  d,  99. 

Lima,  98. 

pickled,  113. 

stringed,  98. 

Windsor,  or  horse,  98. 
Beef,  a-la-mode,  38. 

and  hams,  to  cure,  269. 


Beef,  boiled  corned,  43. 
corned,  42. 
essence  of,  251. 
Beef's  kidney,  stewed,  41. 

fried,  42. 
Beefsteaks,  38. 

fried,  39. 

stewed  with  onions,  41. 
soup,  15. 
tea,  250. 

to  cure  dried,  269. 
Beets,  baked,  85. 

pickled,  117. 

Best  way  of  cooking  venison,  60. 
Biscuits,  currant,  286. 

Dover,  218. 
Biscuit,  hard,  164. 

light  sugar,  215. 
Maryland,  167. 
milk,  177. 
soda,  200. 
sugar,  220. 
travelers',  215. 
Yorkshire,  165. 
Blackberry  cordial,  256. 
jam,  233. 
mush,  160. 
Blancmange,  150. 

clear,  150. 

Boiled  chickens,  74. 
cod,  22. 

corned  beef,  43. 
crabs,  34. 
custard,  159. 
dried  beans,  99. 
green  corn,  89. 
ham,  58. 
leg  of  lamb,  52. 
lobster,  35. 
onions,  97. 
potatoes,  No.  1,  78. 
No.  2,  79. 
pudding,  No.  1,  145. 


292 


INDEX. 


Boiled  pudding,  No.  2,  146. 
rice  pudding,  144. 
rock,  21. 
shad,  23. 
sour-krout,  91. 
sweet-breads,  49". 
tongue,  43. 
turkey, 69. 

Boston  ginger-bread,  198. 
Brandy  cherries,  25&. 
grapes,  233. 
peaches,  234. 
raspberry,  256. 
Bread,  273, 

dyspeptic,  275. 
fried,  275. 
mush,  275. 
omelette,  261. 
potato,  274. 
rye,  275. 

Brentford  rolls,  166. 
Bristol  loaf-cake,  190. 
Broiled  chickens,  73v 
shad,  24. 
squab,  65. 
tomatoes,  84. 
Browned  egg-plant,  88. 

flour,  262. 

Brown  fricassee,  75. 
Buckwheat  eakes,  169. 
Buns,  209. 

Guernsey,  17(X 
Spanish,  209. 
Butter,  to  make,  287. 

mixture  for  salting,  25-7. 
Butter-milk  eakes,  180. 

C. 

Cakes,  182. 

almond,  191. 
Bristol  loaf,  1901. 
buckwheat,  169. 
butter-milk,  180. 
cocoa-nut,  208. 

pound,  189. 
cod-fish,  23. 
common  pound,  187. 
composition,  £12, 
cream-of-iartar,  181. 
crumpets,  or  flannel,  171. 


Cake,  currant,  204. 

Devonshire,  205. 
election,  205. 
federal,  202. 
French,  213. 

fruit,  or  plum,  No.  1,  183. 
No.  2,  184. 
German,  203. 
ginger  cup,  196. 

fruit,  196. 

pound,  285. 
icing  for,  276. 
Indian  light,  175. 

loaf,  191. 

meal  breakfast,  17& 

pound, 189. 

Johnny,  or  journey,  174? 
kisses,  or  cream,  200. 
lady,  211. 
loaf,  189 
mush,  179. 

New  York  plum,  185*. 
parsnip,  167. 
plain  cup,  216. 
potato,  81. 
pound,  No.  1,  186, 

No.  2,  187. 
queen,  288. 
rice  cup,  208. 
rock,  204. 
rye  baiter,  170*. 
Scotch,  206. 
seed,  203. 
short,  163. 
Shrewsbury,  217. 
sponge,  No.  1,  192, 

No.  2,  193, 

No.  3,  193. 
sugar,  201. 
tea,  163. 
vanilla,  284. 

Washington,  No.  1,  218. 
No.  2,  219". 
white  cup,  202. 
Calves'  feet,  spiced,  59. 

fried,  50. 
liver,  fried,  591. 
j  Calf 's-foot  jelly,  222. 
!  Caper  sauce,  107. 
1  Carrots,  95. 
1  Carrageen,,  or  Irish  moss,  240 


INDEX, 


293 


Cat-fish,  27. 

Catsup,  tomato,  No.  1,  117. 
No.  2,  118. 
mushroom,  119. 
walnut,  119. 
Cauliflower,  91. 
Celery,  dressed  as  slaw,  95. 
stewed  with  lamb,  96. 
vinegar,  277. 
Charlotte,  cherry,  153. 
peach,  152. 
de  Russe,  151. 
Savoy,  152. 
Cheese,  cottage,  267. 
Cheese-cake,  cottage,  125. 
curd,  125. 
lemon,  124. 
orange,  123. 
Chocolate,  271. 
Chow  chow,  112. 
Cherry  bounce,  257. 
Charlotte,  153. 
jam,  232. 
pie,  137. 
Cherries,  brandy,  255. 

dried,  for  pies,  262. 
pickled,  117. 
Chickens,  boiled,  74. 
broiled,  73. 
broth,  242. 
fried,  74. 
pie,  72. 
pot-pie,  73. 
roast,  72. 
salad,  No.  1,  76. 
No.  2,  77. 
soup,  18. 
stewed,  75- 
tea,  251. 

white  fricasseed,  76. 
Chitterlings,    or    calves'    tripe, 

51. 

Citron  melon,  preserved,  230. 
Clams,  fried,  33. 

stewed,  32. 
fritters,  32. 
soup,  19. 

Clear  blanc  mange,  150. 
Cocoa,  235. 
Cocoa-nut  cake,  208. 

jumbles,  195. 

25* 


Cocoa-nut  pound-cake,  188. 

pudding,  No.  1,  128. 
No.  2, 128. 
Cod,  boiled,  22. 

fish  cakes,  23. 
Coffee,  271. 

to  roast,  270. 
Cold  custard,  162. 

slaw,  92. 

College  pudding,  149. 
Common  ginger-bread,  199. 
mustard,  276. 
paste,  122. 
pound-cake,  187. 
Composition  cake,  212. 
Cordial,  blackberry,  256. 
Corned  beef,  42. 
Corn,  boiled  green,  89. 
fritters,  80. 
oysters,  90. 
salad,  97. 
soup,  19. 
Cottage  cheese,  267. 

cheese-cake,  125. 
Crabs,  boiled,  34. 

soft,  34. 

Cranberry  jelly,  No.  1,  223. 
No.  2,  224. 
sauce,  103. 
tarts,  134. 
Cream,  apple,  163. 
sauce,  104. 
of  tartar  cakes,  181. 
Crumpets,  or  flannel  cakes,  171. 

Scotch.  172. 
Crullers,  206. 

plain,  286. 
Cucumbers,  fried,  98. 

pickled,  115. 
Cup-cake,  plain,  216. 
rice,  208. 

Curd,  cheese-cake,  125. 
Currant  biscuits,  286. 
cake,  204. 
glazed,  161. 
jelly,  225, 
shrub,  256. 
Custard,  boiled,  159. 
cold,  162. 
snow,  150. 
vanilla  cup,  158. 


294 


INDEX. 


Cutlets,  veal.  47. 
Cymlins,  94. 

D. 

Dandelion,  94. 
Devonshire  cake,  205. 
Dough-nuts,  210. 
Dover  biscuits,  218. 
Drawn  butter,  105. 
Dried  apples,  for  pies,  263- 

beans,  boiled,  99. 

beef,  to  cure,  269. 

cherries,  for  pies,  2G2. 

peaches,  for  pies,  263. 

peach  sauce,  102. 

pumpkin,  for  pies,  263. 
Duck,  roasted,  No.  1,  69. 
No.  2.  70. 

Dumplings,  apple,  136. 
peach,  136. 
quince,  136. 
rice,  161. 
Dutch  loaf,  207. 

salad,  96. 
Dyspeptic  bread,  275. 

E. 

Eggs,  to  preserve  during  winter, 

255. 

Egg  and  milk,  237. 
wine,  236. 
nog,  257. 
pickled,  111. 
plant,  No.  1,  86. 
No.  2,  86 
No.  3,  86. 
No.  4,  87. 
No.  5,  87. 
plant,  browned,  88 
poached,  260. 
sauce,  105. 
Election  cake,  205. 
Essence  of  beef,  251. 
Eve's  pudding,  138. 

F, 

Farmers'  apple  pudding,  142. 
Federal  cake,  202. 


Figs,  preserved  fresh,  230 
Fillet  of  veal  a-la-mode,  4& 
Fish,  21. 

Flax-seed  tea,  250. 
Floating  island,  155. 

apple,  154. 
Florendines,  Indian,  126. 

rice,  126. 

Fox-grape  jelly,  222. 
French  bread-pudding,  140. 
cake,  213. 

custard  pudding,  133. 
pudding,  13y. 
rolls,  166. 
slaw,  92. 
stew,  No.  1,  40. 
No.  2,41. 
stewed  rabbit,  63. 
stew  of  veal,  47, 
tomato  sauce,  108 
Fricassee  brown,  75. 

chicken  white,  76. 
rabbit,  63. 
Fried  beef's  kidnev,  42. 
beefsteak,  39. 
bread,  275. 
calves'  liver,  50. 
feet,  50. 
chickens,  74. 
clams,  33. 
cucumbers,  98. 
mush,  266. 
oysters,  28. 
potatoes,  No.  1,  79. 
No.  2,  SO. 
No.  3,  80. 
No.  4,  80. 
reed  birds,  67. 
rock,  22. 
shad,  24. 
sweet-breads.  49. 

potatoes,  80. 
tomatoes,  83. 
veal  with  tomatoes,  48. 
Fritters,  apple,  157. 
clam,  32. 
corn,  89. 
Indian,  172. 
orange,  158. 
oyster,  30. 
Spanish,  157. 


INDEX. 


295 


Fruit  or  plum-cake,  No.  1, 183. 
No.  2,  184. 
cake,  ginger,  196. 

G. 

Gelatine,  jelly  of,  249. 
German  cake,  203. 
puffs,  158 
Giblet  pie,  71. 
Ginger-bread,  No.  1, 198. 
No.  2,  198. 
Boston,  198. 
common,  199. 
plain,  199. 
cup-cake,  196. 
fruit-cake,  196. 
nuts,  197. 
pound-cake,  285. 
syrup,  255. 
Glazed  currants,  161. 
ham,  59. 

strawberries,  162. 
Gooseberry  pie,  278. 
Goo.*e,  roast,  70. 
Grape  water,  252. 
Green  corn  pudding,  141. 

soup,  19. 
currant  pie,  279. 
gage  jam,  233. 
gages,  preserved,  231. 
peas,  99. 

Ground  rice,  No.  1,  245. 
No.  2,  245. 
Gruel,  Indian,  237. 

oat-meal,  242. 
Guernsey  buns,  170. 

pudding.  137. 
Gum-arabic  water,  251. 

H. 

Halibut,  26. 
Hams,  to  cure,  268. 
Ham,  boiled,  58. 

glazed,  59. 

omelette,  260. 
Hard  biscuit,  164. 
Hartshorne  jelly,  248. 
Haslet  sauce,  107. 
Hasty  pudding,  or  farmers'  rice, 


Herbs,  to  dry,  276. 
Herring,  potted,  27. 
Hog's-head  cheese,  58. 
Hominy,  90. 
Horse  beans,  98. 

radish  sauce.  109. 
Hot  slaw,  92. 

I. 

Icing  for  cakes,  276. 
Indian  baked  pudding,  147. 

boiled      "        146. 

florendines,  126. 

fritters,  172. 

gruel,  237. 

light-cake,  175. 

loaf-cake,  191. 

meal  breakfast  cakes,  176. 

metland,  181. 

muffins,  No.  1,  175. 
No.  2,  176. 

mush,  265. 

pone,  174. 

pound-cake,  189. 

slappers,  173. 


J. 


Jam,  blackberry,  233. 
cherry,  232. 
green-gage,  233. 
pine-apple,  233. 
raspberry,  233. 
strawberry,  232. 
Jelly,  calf's  foot,  222. 
currant,  225. 
fox-grape,  222. 
of  gelatine,  249. 
hartshorn,  248. 
orange,  224. 
potato,  247. 
port  wine,  247. 
quince,  226. 
rice,  248. 
strawberry,  225. 
tapioca,  248. 
Jewish  method  of  preparing  beef 

for  salting,  43. 

Johnny,  or  journey  cake,  174. 
Jumbles,  194. 


296 


INDEX. 


Jumbles,  cocoa-nut,  195. 
plain,  195. 
Spanish,  194. 


Kisses,  or  cream  cake,  200 
L. 

Lady-cake,  211. 
Lamb,  boiled  leg  of,  52. 

soup.  18. 

stewed  with  onions,  52. 
Leg  of  pork,  domed  and  boiled, 

Lemonade,  264. 

for  an  invalid,  241. 
Lemon  cheese-cake,  124. 

pudding,  No.  1, 122. 
No.  2, 123. 
sauce,  101. 
sugared,  No.  1, 238. 
No.  2,  239. 
syrup,  No.  1,  254. 
No.  2, 254. 

Light  sugar  biscuit,  215. 
Lima  beans,  98. 
Loaf-cake,  189. 

Bristol,  190. 
Indian,  191. 
Loaf,  Dutch,  207. 
Scotch,  213. 
Lobster,  boiled,  35. 
salad,  35. 

M. 

Macaroni,  241. 
265. 

Macaroons,  211. 
Man  oes,  pickled,  114. 
Marmalade,  pea  h,  227. 
quince,  227. 
Maryland  biscuits,  167. 
Meats,  36. 
Milk  biscuits,  177. 

punch,  267. 

toast,  179. 
Minced  meat,  258. 
Mint  julep,  266. 


Mint  sauce,  106. 
Miscellaneous,  254. 
Mixture  for  salting  butter,  237. 
Molasses  candy,  278. 
Muffins,  164. 

Indian,  No.  1,  175. 
No.  2, 176. 
Tottenham,  171. 
Mulled  cider,  239. 
water,  252. 
wine,  239. 
Mush  bread,  275. 
cakes,  179. 
fried,  266. 
Indian,  265. 
Mushrooms,  93. 

catsup,  119. 
piekled,  No.  1,  110. 
No.  2,  110. 
sauce,  106. 

Mustard,  common,  276. 
tomato,  105. 
whey,  245. 
Mutton  chops,  52. 

with  lemon,  53 
dressed  like  venison,  52. 
tea,  251. 

N. 

Nasturtiums,  pickled,  119. 
Newcastle  pudding,  141. 
New  York  plum-cake,  185. 
Noodles  for  soup,  20. 
Nuns'  butter,  102. 
Nuts,  dough,  210. 
ginger,  197. 

O. 

Oatmeal  gruel,  242, 
Ochras,  94. 
Omelette,  bread,  261. 
ham,  260. 
oyster,  36. 
plain,  260. 
tomato,  261. 
Onion  sauce,  106. 
pickled,  111. 
boiled,  97. 
beef  stewed  with,  41. 


INDEX. 


297 


Orange  fritters,  158. 

cheese-cake,  123. 
jelly,  224. 
pudding,  127. 
sugared,  238. 
Orgeat,  235. 
Oxford  pudding,  148. 
Oysters,  corn,  90. 
fried,  28. 
pickled,  28. 
scalloped,  29. 
stewed,  No.  1,  29. 
No.  2,  29. 
fritters,  30. 
omelette,  31. 
36. 

pie,  30. 
plant,  100. 
sauce,  108. 
soup,  19. 

P. 

Panada,  No.  1,  244. 
No.  2,  244. 
Pap  of  grated  flour,  243. 

unboiled  flour,  243. 
Parsnip  cake,  167. 
Parsley  sauce,  107. 
Parsnips,  No.  1,  88. 
No.  2,  88. 
No.  3,  88. 
No.  4,  89. 
slewed,  89. 
Paste,  common,  122. 
plain,  122. 
puff,  121. 
Pastry,  120. 
Peas  green,  99. 
Pea  soup.  20. 

Peach,  baked  pudding,  142. 
Charlotte.  152. 
dumplings,  136. 
sauce,  dried,  102. 
marmalade,  227. 
pie,  ripe,  134. 
pot-pie,  135. 

Peaches,  dried,  for  pies,  263. 
stewed,  ripe,  132. 
pickled,  113. 
preserved,  229. 


Pears,  baked,  160. 

preserved,  227. 
Peppers,  pickled,  109. 
pot,  17. 
vinegar,  277. 
Pickles,  109. 
Pickled  beans,  113. 
beets,  117. 
cherries,  117. 
cucumbers,  115. 
eggs,  111. 
mangoes,  114. 
mushrooms,  No.  1,  110. 
No.  2,    10. 
nasturtiums,  119. 
onions,  111. 
oysters,  28. 
peaches,  113. 
peppers,  109. 
tomatoes,  120. 
walnuts,  112. 
Pie,  baked  rabbit,  61. 
cherry,  137. 
chicken,  72. 

rt,  73. 
~ 

gooseberry,  278. 
green  currant,  279. 
oyster,  30. 
peach  pot,  135. 
pigeon,  65. 
plain  veal,  44. 
plum,  135. 
quince,  135. 
rabbit  pot,  62. 
reed-bird,  67. 
rhubarb,  137. 
ripe  currant,  279. 
ripe  peach,  134. 
veal  pot,  45. 
Pig's  feet,  soused,  56. 
Pigeon  pie,  65. 

roasted,  64. 
stewed,  64. 
Pine-apple  jam,  233. 

preserved,  228. 

Plain  apple  pudding,  No.  3,  130. 
crullers,  286. 
cup-cake,  216. 
fried  veal,  48. 
ginger-bread,  199. 


298 


INDEX. 


Plain  jumbles,  195. 

omelette,  260. 

paste,  122. 

veal  pie,  44. 
Plum  cake,  New  York,  185. 

pies,  135. 

preserved,  232. 

pudding,  145. 
Poached  eggs,  260. 
Pone,  Indian,  174. 
Pork,  leg  of,  corned  and  boiled, 

steaks,  55. 
stuffed  leg  of,  55. 
Porter  sangaree,  259. 
Port  wine  jelly,  247. 
Potatoes,  boiled,  No.  1,  78. 
No.  2,  79, 
bread,  274. 
cakes,  81, 
fried,  No.  1,  79. 
No.  2,  80. 
No.  3,  80. 
No.  4,  80. 
ielly,247. 
kale,  81. 
pudding,  133. 
roasted,  81. 
rolls,  165, 
salad,  82. 
sausage,  83. 
yeast,  273. 
P<*ted  herring,  27. 

shad,  No.  1,  25. 
No.  2,  26. 

Pound-cake,  No.  1,  186. 
No.  2,  187. 
cocoa-nut,  188. 
common,  187. 
Indian,  189. 

Preserved  citron  melon,  230. 
fresh  fi*s,  230. 
green-gages,  231. 
peaches,  229. 
pears,  227. 
pine-apple,  228. 
plums  232. 
quinces,  228. 
Prunes,  stewed,  235. 
Pudding,  almond,  127. 

apple,  No.  1, 129. 


Pudding,  apple,  No.  2,  130. 

arrow-root,    for    inva 

lids,  236. 
for    the    convalescent. 

236. 

baked  for  invalids:,  242. 
beef  and   York 
shire,  59. 
boiled  rice,  144. 
cocoa-nut,  No.  1,  128. 
No.  2,  128. 
college,  149. 
Eve's,  138. 
farmers'  apple,  142. 
French,  139. 

bread,  140. 
custard,  133. 
green  corn,  141. 
Guernsey,  137. 
hasty,  or  farmers'  rice 

156. 

Indian  baked,  147. 
boiled,  146. 
lemon,  No.  1,  122. 
No.  2,  123. 
Newcastle,  141. 
orange,  127. 
Oxford,  148. 
peach,  baked,  142. 
plain  apple,  No.  3,  130 
potato,  133. 
plum,  145. 

pumpkin,  No.  1,  131. 
No.  i.,  131 
quince,  132. 
rice,  with  fruit,  144. 
No.  1, 143. 
No.  2,  143. 
cup,  141. 
sago,  139. 

for  invalids,  236. 
sweet  potato,  134. 
tapioca,  236. 
Puffs,  German,  158. 

pa*te,  121. 

Pumpkin,  dried  for  pies,  263. 
pudding,  No.  1,  131. 
No.  2,  131. 
Punch,  264. 

milk,  267. 


INDEX. 


299 


Queen  cake,  288. 
Quince  dumplings,  136. 

jelly,  226. 

marmalade,  227. 

pie,  135. 

preserved,  228. 

pudding,  132. 

R. 

Rabbit,  French  stewed,  63 
fricasseed,  63. 
pot-pie,  02. 
smothered,  64. 
Raspberry  brandy,  256. 
jam,  233. 
shrub,  257. 
vinegar,  277. 
Reed-birds,  fried,  67. 
pie,  67. 
roasted,  67. 
stewed,  No,  1,  65. 
No.  2,  66. 
Rennet,  to  prepare,  267, 

whey,  246. 
Rhubarb  pie,  137. 

tarts,  134. 
Rice  cups.  144. 

cake,  208. 
pudding,  141. 
dumplings,  161. 
florendines,  126. 
flummery,  154. 
ground,  No.  1,  245. 
No.  2,  245. 
jelly,  248. 
milk,  153. 

pudding,  No.  1,  143. 
No.  2,  143. 
boiled,  144. 
with  fruit,  144. 
waffles,  ISO. 
Rich  wine  sauce,  103. 
Ripe  currant  pie,  279. 

peach  pie,  134. 
Roast  beef,  37. 

chickens,  72. 
duck,  No.  1,  69. 
No.  2,  70. 


Roast  goose,  70. 

leg  of  lamb,  51, 

oysters,  31. 

pig,  54. 

pigeons,  64. 

pork,  53. 

potatoes,  81. 

rabbit,  61. 

reed-birds,  67. 

turkey,  68. 

veal,  44. 
Rock,  boiled  21. 

cake,  204. 

fried,  22. 
Rolls,  Brentford,  166. 

French,  166. 

potato,  165. 
Rye  batter  cakes,  170. 
bread,  275. 

S. 

Sago  pudding,  for  invalids,  2% 

139. 

milk,  234. 
Salaeratus,  to  prepare,  264. 
Sally  Lunn,  No.  1, 178. 
No.  2, 178. 

Salsify  or  oyster-plant,  No.  1. 100. 
No.  2  100. 
No.  3, 100. 
No.  4, 101. 
Sandwiches,  259. 
Sangaree,  porter,  259. 
wine,  259. 
Sauces,  101. 

caper,  107. 
egg,  105. 

French  tomato,  108, 
haslet,  107. 
horse-radish,  109. 
mint,  106. 
mushroom,  106. 
onion,  106. 
oyster,  108. 
parsley,  107. 
tomato,  108. 
Sausage  meat,  59. 
Savoy  Charlotte,  152. 
Scalloped  oysters,  29. 
tomatoes,  84. 


300 


INDEX. 


Scotch  cake,  206, 

crumpets,  172. 

loaf,  213. 
Scrapple,  57. 
Seed  cake,  203. 
Shad,  baked,  24. 

boiled,  23. 

broiled,  24. 

fried,  24. 

potted,  No.  1,  25. 
No.  2,  26. 

roasted  on  a  board,  25. 

to  cure,  270. 
Shell-fi^h,  28. 
Short-cake,  163. 
Shrewsbury  cake,  217. 
Shrub,  currant,  256. 

raspberry,  257. 
Slaw,  cold,  92. 

French,  92. 

hot,  92. 

Slippery-elm  tea,  249. 
Smothered  rabbit,  64. 
Smothered  steak,  39. 
Snow  custard,  159. 
Soda  biscuit,  200. 
Soft  crabs,  34. 
Soup,  beef,  15. 

chicken,  18. 

clam,  19. 

corn,  19. 

green  corn,  19. 

lamb,  18. 

noodles  for,  20. 

oyster,  19. 

pea,  20. 

veal,  16. 

vegetable,  240. 
Sour  krout,  91. 
Soused  pig's  feet,  56. 
Spanish  buns,  209. 
fritters,  157. 
jumbles,  194. 
Spare  rib,  56. 
Spiced  calves'  feet,  49. 

shad,  23. 

veal,  48. 
Spinach,  93. 

as  greens,  93. 
Sponge  cake,  No.  1,192. 
No.  2,  193. 


Sponge  cake,  No.  3, 193. 
Squashes,  or  cymlins,  94. 
Steak,  beef,  38. 
Steaks,  venison,  60. 
Stewed  beef's  kidney,  41. 
cherries,  100. 
chickens,  75. 
clams,  32. 
oysters,  No.  1, 29. 
No.  2,  29. 
ripe  peaches,  162. 
pigeons,  64. 
prunes,  235. 
reed-birds,  No.  1,  65. 
No.  2,  66. 
sweet-breads,  49. 
tomatoes,  83. 
veal,  47. 

Strawberries,  glazed,  162. 
Strawberry  jam,  232. 
jelly,  225. 
Stringed  beans,  98. 
Stuffed  leg  of  pork,  55. 
Succotash,  20. 
Sugar  biscuits,  220. 

light,  215. 
cake,  201. 

Sugared  lemons,  No.  1,  238. 
No.  2,  239. 
orange,  238. 
Sweet-breads,  boiled,  49. 

for  invalids,  243. 
fried,  49. 
stewed,  49. 
dishes,  137. 
potatoes,  fried,  80. 

pudding,  134. 
Syllabub,  155. 
Syrup,  lemon,  No.  1,  254. 
No.  2,  254. 
ginger,  255. 

T. 

Tamarind  water,  252. 
whey,  247. 
Tapioca  jellv,  248. 

pudding,  236. 
Tarts,  cranberry,  134. 

rhubarb,  134. 
Tea,  272. 


INDEX. 


301 


Tea,  beef,  250. 
cake,  163. 
chicken,  251. 
flax-seed,  250. 
mutton,  251. 
slippery-elm,  249. 
veal,  250. 
Terrapins,  33. 
Toast,  milk,  179. 
water,  179. 
253 

Tomatoes,  baked,  84. 
broiled,  84. 
catsup,  No.  1.  117. 
No.  2,  118. 
dressed    as    cucum- 
bers, 85. 
fricarideau,  85. 
fried,  83. 
mustard,  105. 
omelette,  261. 
pickled,  120. 
sauce,  108. 
scalloped,  84. 
stewed,  83. 
Tongue,  boiled,  43. 
To  roast  a  haunch  of  venison,  59. 
Tottenham  muffins,  171. 
Travelers'  biscuit,  215. 
Tripe,  43. 
Turkey,  boiled,  69. 
roa:*t,  68. 
Turnips,  95. 

V. 

Vanilla  cake,  284. 

cup-custards,  156. 
Veal,  baked  fillet  of,  46. 

cutlets,  47. 

fillet  of,  a-la-mode,  46. . 

French  stew  of,  47. 

fried  plain,  48. 

with  tomatoes,  48. 

pie,  plain,  44. 

pot-pie,  43. 

soup,  16 


Veal,  spiced,  48. 
stewed,  47. 
tea,  250. 
Vegetables,  78. 

sauce,  104. 
soup,  240. 
Venison,  best  way  of  cooking, 

60. 
mutton  dressed    like. 

52. 

steaks,  60. 
Vinegar  celerv,  277. 
pepper,  277. 
raspberry,  277 
whey,  246. 

W. 

Waffles,  168. 

rice,  180. 

without  yeast,  169. 
Walnut  catsup,  119. 
pickled,  112. 
Washington  cake,  No.  1,  218. 
No.  2,  219. 
Water  toast,  179. 
Welsh-rabbit,  266. 
Whey,  mustard,  245. 
rennet,  246. 
tamarind,  247. 
vinegar,  246. 
wine,  246. 
Whips,  155. 
White  cup-cake,  202. 

fricasseed  chicken,  76, 
Windsor,  or  horse  beans,  98. 
Wine  sangaree,  259. 
sauce,  103. 

rich,  103. 
whey,  246. 

Y. 

Yeast,  potato,  273. 

to  make,  272. 
Yorkshire  sauce,  102. 
biscuit,  165. 


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